Dilled Chicken and Jicama-Potato Salad

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  • Makes: 6 servings
  • Prep: 45 mins
  • Chill: 4 mins to 24 mins
  • Cook: 6 mins

Dilled Chicken and Jicama-Potato Salad

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Directions

  1. Prepare Jicama-Potato Salad; cover and chill for 4 to 24 hours.
  2. 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.
  3. 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.

Jicama-Potato Salad

Directions

  1. 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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Nutrition Facts (Dilled Chicken and Jicama-Potato Salad)

  • Per serving:
  • 462 kcal ,
  • 26 g fat
  • (4 g sat. fat ,
  • 79 mg chol. ,
  • 673 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 24 g pro.
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