Jicama, chicken and celery salad with toasted seeds

Cooking Salads Jicama, chicken and celery salad with toasted seeds

Detailed step-by-step description of how to cook the dish "Jicama, chicken and celery salad with toasted seeds". Try it by all means

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Place sunflower seeds and pepitas in a small dry frypan and toss over medium-low heat for 2 minutes or until golden.
  2. Combine the oils and orange juice in a large bowl. Add the seeds, jicama, chicken, celery and salad leaves, then season and toss to combine. Serve immediately.

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2 tbsp sunflower seeds
2 tbsp pepitas
1 tbsp sunflower oil
1 tsp sesame oil
1/4 cup orange juice
1/2 jicama *, peeled, cut into matchsticks
1/2 barbecued chicken, skin and bones discarded, meat shredded
4 pale inner stalks of celery with leaves, sliced
2 cups baby Asian salad leaves*

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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