CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING

Chicken Jicama Salad with Cilantro Buttermilk Dressing image

Enjoyed raw or cooked in a variety of Mexican dishes, jicama adds a refreshing crunch to this hearty chicken salad. Serve with warm corn tortillas and a creamy cilantro buttermilk dressing for added satisfaction.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1/4 red onion, thinly sliced
1 bunch cilantro, leaves picked
1 cup crumbled Cotija or feta cheese (about 4 ounces)
1/2 cup buttermilk
Juice of 1 lime, plus wedges for serving
2 red jalapeño peppers, halved, seeded and thinly sliced
Kosher salt
12 cups chopped mixed salad greens (such as romaine and watercress)
3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama
1/2 cup thinly sliced radishes
4 corn tortillas, warmed

Steps:

Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.

Nutrition Facts : Calories 370 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 27 grams