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Dilled Chicken and Jicama-Potato Salad

Ingredients

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Directions

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  • Prepare Jicama-Potato Salad; cover and chill for 4 to 24 hours.

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  • 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.

Instructions Checklist
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Instructions Checklist
  • 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.

Nutrition Facts (Dilled Chicken and Jicama-Potato Salad)

462 calories; 26 g total fat; 4 g saturated fat; 79 mg cholesterol; 673 mg sodium. 34 g carbohydrates; 3 g fiber; 24 g protein; 97 IU vitamin a; 27 mg vitamin c; 50 mg calcium; 3 mg iron;

Jicama-Potato Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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