Description
Crunchy, raw jicama and fresh strawberries take center stage in this bright Jicama Strawberry Summer Salad.
Ingredients
Scale
- 1 pound mixed salad greens
- 1/4 pound jicama, shredded or diced
- 1/2 pound fresh strawberries,hulled and quartered (about 1/2 pint or 1 cup when cut)
- 1 small (10 oz) can mandarin oranges, drained
- 1–2 chicken breasts, grilled and sliced (or use the pre-cooked frozen chicken breasts) (optional)
- 3 Tablespoons poppy-seed dressing (or to taste) (I like Breanna’s Homestyle Dressing)
- 2 Tablespoons sliced, toasted almonds
Instructions
- In a medium bowl, layer lettuce, jicama, oranges, strawberries, and chicken.
- Add the desired amount of dressing and toss to coat.
- Sprinkle with toasted almonds before serving.
- (To be honest, I eyeball all my salads, so feel free to use my photos as a reference and change up the measurements to suit your personal tastes.)
Notes
- Gluten-Free: As always, check your dressing labels, but this should be gluten-free!
- Vegan: Leave off the chicken, and use Breanna’s dressing to make sure it’s vegan!
- This will serve 2 for a lunch or 4-6 side salads.
Nutrition
- Serving Size: 2