Need a little spice to start your week off right? Here’s a salad that’s heavy on flavor and light on calories.
CHICKEN JICAMA SALAD:
1-2 boneless chicken breasts, thawed and lightly seasoned with salt and pepper
Chicken Taco mix
1 15 oz can of black beans
1 medium sized jicama, peeled and sliced into straws
1. Dice your chicken into 1-2″ cubes and cook in a skillet over medium heat until no longer pink. Add the taco mix and 1 cup water to the chicken. Turn the heat down to low and let simmer about 10 minutes, or until the sauce thickens.
2. Drain black beans and rinse off under cold water.
3. Assemble lettuce on a large plate, sprinkle with black beans, jicama, and finally the chicken. You could also turn this into a lettuce wrap as well.
*Jicama might look scary when you buy it, but it’s really one of the most delicious veggies on the market. It’s light, refreshing, crisp, and sweet. It makes a great salad addition and works well with spicy food. Simply peel with a knife or a potato peeler and cut into long strips. Store cut jicama in the fridge.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.