Recipe: Mexican Chicken Salad

Mexican Chicken Salad

1 pound jicama (see Note at the end of the recipe)
2 cups (about 8 oz.) diced cooked chicken breast
1 navel orange
1/2 cup thin cucumber slices, halved into crescents
1/4 cup thinly-sliced red onions, in crescents
4 tsp. olive oil
1/4 cup freshly squeezed orange juice
2 Tbsp. freshly squeezed lime juice
1 tsp. salt
4 cups romaine lettuce, torn in 2-inch pieces
1/4 tsp. (rounded) chili powder (or 3-4 dashes hot pepper sauce)
2 Tbsp. coarsely chopped cilantro

Peel jicama and cut it crosswise into 1/2-inch rounds. Stacking 2 to 3 rounds at a time, cut them crosswise into strips 1/2-inch wide. Cut the longest strips into 2-inch pieces. Place cut-up jicama in a large, non-reactive glass, plastic, or stainless steel bowl. Add chicken. Peel orange and slice thinly. Cut slices into quarters and add to the bowl. Add cucumber and onion. In a small bowl, mix together the oil, orange and lime juices, and salt until blended. If using hot sauce, add it at this point. Pour dressing over chicken salad and toss to blend. Arrange 1 cup lettuce on each of four salad plates. Place 1/4 of the chicken salad on top of the lettuce. Sprinkle with chili powder and cilantro. Serve immediately. This salad is best when fresh made, but it can keep about an hour - after that the citrus flavors fade. Note: If jicama is not available, use 1 cup thinly-sliced canned water chestnuts. Makes 4 servings.