This California chicken salad has tender chunks of chicken breast, crispy veggies, and chunks of avocado and mango. The sweet and savory yogurt dressing features aromatic spices and a dollop of honey. Serve as a traditional sandwich or make a wrap with flour tortillas, lavash or in a pita. Smart Recipes, American Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables American California Chicken Salad California Chicken Salad Recipe | CHEFBear.net PT40M Serves 4 5 Cups Water 1 Teaspoon Sea Salt 1 Pound Boneless, Skinless Chicken Breasts 1 Cup Jicama 1/2 Cup Celery 1 Small Red Onion 1 Tablespoon Lemon Juice 1 Large Avocado 1 Large Mango 6 N/A Good Quality Buns 2 Cups Leaf Lettuce 1/4 Teaspoon Sea Salt 1/4 Cup Vegetable Oil 1/4 Cup Greek Yogurt 2 Tablespoons Honey 1 Tablespoon Poppy Seeds 1/2 Small Red Onion In a large saucepan over medium-high heat, add water, sea salt, and chicken. Cover and bring to a boil for 15 minutes. Remove saucepan from heat and allow chicken to sit for another 15 minutes. Meanwhile, in a large bowl, add jicama, celery and onion. Drizzle with lemon juice and toss well. Set aside. Transfer cooled chicken to a cutting board and cut into cubes. Add chicken to the vegetable mixture and toss. In a small bowl, combine all dressing ingredients and whisk until blended. Pour dressing over chicken mixture and toss. Add the avocado and mango and toss again. Stuff each sandwich with an equal amount of chicken salad and mixed greens. If desired, cut each sandwich in half.

California Chicken Salad

California Chicken Salad Recipe


This California chicken salad has tender chunks of chicken breast, crispy veggies, and chunks of avocado and mango. The sweet and savory yogurt dressing features aromatic spices and a dollop of honey. Serve as a traditional sandwich or make a wrap with flour tortillas, lavash or in a pita.

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Recipe Information

Flavor Profile

American

Protein

Chicken,Vegetables

Category

Salads

Serves

4

Total Time

40 Minutes

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Ingredients

      • 5 Cups Water
      • 1 Teaspoon Sea Salt
      • 1 Pound Boneless, Skinless Chicken Breasts
      • 1 Cup Jicama (Peeled & Diced)
      • 1/2 Cup Celery (Thinly Sliced)
      • 1 Small Red Onion (Diced)
      • 1 Tablespoon Lemon Juice (Freshly Squeezed)
      • 1 Large Avocado (Peeled & Cubed)
      • 1 Large Mango (Peeled & Sliced)
      • 6 Good Quality Buns (Feel Free To Substitute Flour Tortillas Or Pita)
      • 2 Cups Leaf Lettuce (Chopped)

      • Tangy Dressing
      • 1/4 Teaspoon Sea Salt
      • 1/4 Cup Vegetable Oil
      • 1/4 Cup Greek Yogurt
      • 2 Tablespoons Honey
      • 1 Tablespoon Poppy Seeds
      • 1/2 Small Red Onion (Grated)

Directions

  1. In a large saucepan over medium-high heat, add water, sea salt, and chicken. Cover and bring to a boil for 15 minutes. Remove saucepan from heat and allow chicken to sit for another 15 minutes.
  2. Meanwhile, in a large bowl, add jicama, celery and onion. Drizzle with lemon juice and toss well. Set aside.
  3. Transfer cooled chicken to a cutting board and cut into cubes. Add chicken to the vegetable mixture and toss.
  4. In a small bowl, combine all dressing ingredients and whisk until blended. Pour dressing over chicken mixture and toss. Add the avocado and mango and toss again.
  5. Stuff each sandwich with an equal amount of chicken salad and mixed greens. If desired, cut each sandwich in half.



Nutrition & Cost Facts

Calories

705.0 kcal

Carbs

78.0 g

Fat

28.0 g

Protein

36.0 g

Cost Per Serving

$3.23

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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