CRUNCHY CHICKEN SALAD

If you are making sandwiches with this salad, be sure to finely chop the chicken and jicama. However, if you are serving it on top of greens, the chunkier version with cubed chicken and jicama works well.

1 red bell pepper, cored and seeded, cut into quarters
8 oz. cooked chicken breast or turkey breast, cubed
2 cups (1 medium) cubed jicama
2 Tbsp. light mayonnaise
1 Tbsp. freshly squeezed lime juice
1/2 tsp. crushed dried tarragon or dried thyme leaves
Salt and freshly ground black pepper, to taste
4 cups salad greens (optional)

Preheat broiler. Line baking sheet with foil.

Place bell pepper on foil, skin side up. Broil 6-8 inches away from heat source until skin is blackened, about 12 minutes. Let cool slightly and remove skin. Chop coarsely.

In large bowl, toss together pepper, chicken and jicama.

In small bowl, stir mayonnaise, lime juice, tarragon, salt and pepper together until blended. Pour over chicken mixture and toss to coat. Cover and refrigerate at least 2 hours before serving.

Serve chicken salad over bed of salad greens, if desired.

Makes 4 servings

Per serving: 143 calories, 5 g total fat (1 g saturated fat), 8 g carbohydrates, 18 g protein, 4 g dietary fiber, 105 mg sodium.

VARIATION:

FOR CURRIED CHICKEN SALAD:
Omit tarragon or thyme. Stir 2 tsp. honey and 1 tsp. curry powder or more to taste into mayonnaise mixture before adding to salad.

Source: American Institute for Cancer Research