Prepare Jicama-Potato Salad; cover and chill for 4 to 24 hours.
Cut chicken into bite-size strips. In a shallow bowl beat egg; stir in mustard and water. Place flour in a second shallow bowl. In a third shallow bowl combine bread crumbs and almonds. Coat chicken with flour; dip into egg mixture, then into bread crumb mixture, turning to coat.
In a 12-inch skillet cook chicken in hot oil over medium-high heat about 6 minutes or until tender and no longer pink, turning once. Serve chicken with Jicama-Potato Salad. If desired, garnish with dill sprigs. Makes 6 servings.
In a large saucepan place potatoes and salt; add enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or just until tender. Drain well; cool slightly. In a large bowl combine potatoes, jicama, celery, green onions. Gently fold in bottled cucumber ranch salad dressing and fresh dill or dried dill weed.