We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
20 minutes
5 minutes
25 minutes
- 40.00 ml sunflower seeds
- 40.00 ml pepitas (pumpkin seeds)
- 18.40 gm sunflower oil
- 1 tsp sesame oil
- 60ml orange juice
- 1/2 (about 200g) jicama (yam bean)*, peeled, cut into matchsticks
- 1/2 barbecued chicken, skin and bones discarded, meat shredded
- 4 pale inner stalks of celery with leaves, sliced
- 500.00 ml baby Asian salad leaves*
- Toast sunflower seeds and pepitas in a small dry frypan over medium-low heat for 2 minutes, or until they turn golden brown.
- In a large bowl, mix the oils and orange juice. Add the seeds, jicama, chicken, celery, and salad leaves. Season with your favorite seasonings and toss everything together. Serve right away.
Similar Recipes
- 1hr30min
Skinny Curried Chicken Salad with Jicama
Light and refreshing crunchy jicama and celery salad with creamy lemon yogurt dressing, Asian flavors, and sweet fresh fruit.
- 60min
Asian-Style Chicken and Vegetables
Savory stir-fried chicken with crunchy veggies and jicama cubes for a delightful twist.
- 10min
Low-Carb Jicama Tostadas
Crunchy jicama tostadas topped with your choice of chicken tinga, ceviche, shrimp, or veggies. Healthy, low-calorie, and keto-approved.
- 10min
Jicama Appetizer
Whip up this zesty snack using jicama, lime, and chili powder for a refreshing and crunchy treat. A simple and enjoyable recipe.
- 25min
Jicama-Citrus Salad
Sangria-inspired salad with a tangy twist of wine or apple juice.