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1
If using a microwave oven, put the chicken in a 9-inch microwaveable pie plate.
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2
Cover with wax paper and microwave on 100 percent power (high) for 4 to 5 minutes, turning once halfway through.
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3
For stovetop cooking, in a large skillet, bring 1/2 inch water to a simmer.
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4
Cook the chicken, covered, for 15 minutes, or until the chicken is barely pink in the center.
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5
Set aside to finish cooking and to let cool.
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6
Meanwhile, dice the bell peppers and onion.
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7
Transfer to a large bowl.
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8
Stir in the remaining chicken salad ingredients.
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9
In a small bowl, whisk together the dressing ingredients until the salt is dissolved.
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10
Pour over the salad mixture.
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11
Chop the chicken.
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12
Add to the salad mixture, tossing well.
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13
Serve or cover and refrigerate until needed.
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14
Use 2 to 3 cups of chopped skinless leftover chicken cooked without salt instead of microwaving or poaching the chicken breast halves.
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15
Jicama (HEE-kah-mah) is firm and barely sweet, like a fresh water chestnut.
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16
Its texture is somewhat applelike, but its flavor is much milder.
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17
A crunchy addition to raw vegetable platters, jicama is a refreshing dipper.
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18
Peel and slice or chopthats it.
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19
(Per Serving)
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20
Calories: 204
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21
Total Fat: 6.5g
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22
Saturated: 1.0g
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23
Trans: 0.0g
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24
Polyunsaturated: 1.0g
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25
Monounsaturated: 4.0g
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26
Cholesterol: 42mg
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27
Sodium: 42mg
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28
Carbohydrates: 16g
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29
Fiber: 5g
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30
Sugars: 4g
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31
Protein: 20g
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32
Dietary Exchanges
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33
1 Starch
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34
2 1/2 Lean Meat
