This California chicken salad has tender chunks of chicken breast, crispy veggies, and chunks of avocado and mango. The sweet and savory yogurt dressing features aromatic spices and a dollop of honey. Serve as a traditional sandwich or make a wrap with flour tortillas, lavash or in a pita. Smart Recipes, American Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables American California Chicken Salad California Chicken Salad Recipe | PT40M Serves 4 Ingredients: 5 Cups Water 0.25 Teaspoon Sea Salt 1 Teaspoon Sea Salt 1 Pound Boneless, Skinless Chicken Breasts 1 Cup Jicama 0.5 Cup Celery 1 Small Red Onion 1 Tablespoon Lemon Juice 1 Large Avocado 1 Large Mango 6 Good Quality Buns 2 Cups Leaf Lettuce 0.25 Cup Vegetable Oil 0.25 Cup Greek Yogurt 2 Tablespoons Honey 1 Tablespoon Poppy Seeds 0.5 Small Red Onion In a large saucepan over medium-high heat, add water, sea salt, and chicken. Cover and bring to a boil for 15 minutes. Remove saucepan from heat and allow chicken to sit for another 15 minutes. Meanwhile, in a large bowl, add jicama, celery and onion. Drizzle with lemon juice and toss well. Set aside. Transfer cooled chicken to a cutting board and cut into cubes. Add chicken to the vegetable mixture and toss. In a small bowl, combine all dressing ingredients and whisk until blended. Pour dressing over chicken mixture and toss. Add the avocado and mango and toss again. Stuff each sandwich with an equal amount of chicken salad and mixed greens. If desired, cut each sandwich in half.

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