Total Time
Prep 10 mins
Cook 0 mins

A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns.

Ingredients Nutrition


  1. In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
  2. Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
  3. Stir to coat evenly.
  4. Chill until ready to serve.
Most Helpful

This is very creamy and crunchy. A nice contrast of texture. I added fresh lime juice to lighten the creaminess. Made a wrap with it adding fresh baby spinach. I used leftover chicken from Chicken Fajitas With Grilled Peppers and Onions which gave great flavor. I also enjoyed the fresh herbs in this. Thanks.

Rita~ June 21, 2007

This one had to grow on me a bit. Initially, the dill was overpowering and dominated the flavors too much for me. Let it chill overnight and the dill mellowed and all the other flavors came together. I loved the additional crunch from the jicama making this more interesting than your typical chicken salad. I will probably continue to play with this a bit, but definitelt think its well worth trying. Thanks Parsley!

justcallmetoni July 25, 2006