Mexican Jicama Chicken Salad

2 tbs lime juice
1 tbs vegetable oil
1 tbs chopped fresh cilantro
1-1/2 tsp sugar
1/8 tsp ground cumin
1 cup peeled Jicama cut in match stick-thin strips
1 cup cooked whole kernel corn
1 tomato, chopped
One 5 oz can chunk white chicken
Lettuce leaves
Two 8 inch flour tortillas, warmed

In medium bowl, whisk together lime juice, oil, cilantro, sugar and cumin. Add Jicama, corn, tomato and chicken; toss gently to mix. Cover; refrigerate 2 hours or until serving time. Serve on lettuce with warm flour tortillas.

Makes 3-1/2 cups or 2 servings.

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Cajun Country -- New Iberia, Louisiana