California Chicken Salad


Poppyseed Dressing:


  1. Begin by poaching chicken: Place in a pot with enough water to cover. Add 1 teaspoon salt. Cover. Bring to boil, then turn OFF heat. Leave chicken in hot water for 15-20 minutes depending on the size.
  2. Meanwhile, prep the vegetables. Peel jicama and cut into cubes. Place in a large bowl with celery, onion. Cut avocado into cubes and drizzle with lemon juice.
  3. When chicken is cooked, let cool and cut into cubes or tear into small pieces.
  4. Combine dressing ingredients in a jar and shake well, or whisk together in a bowl.
  5. Pour dressing over vegetables and chicken and toss well. Add avocado last.
  6. Serve over mixed greens.
  7. Garnish with mango