California Chicken Salad


  • 1 pound boneless, skinless chicken breast (See note)
  • 1 cup peeled and sliced jicama
  • 1/2 cup thinly sliced celery
  • 1/4 cup diced red onion
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 mango
  • 4 soft lettuce, torn into bits
  • 2 cups torn radicchio (or additional lettuce)
  • Dressing:
  • 1/4 cup canola or safflower oil
  • 1/4 cup plain yogurt
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon poppy seeds
  • 2 teaspoons grated onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard


  1. Begin by poaching chicken: Place in a pot with enough water to cover. Add 1 teaspoon salt or chicken bouillon. Cover. Bring to boil, then turn OFF heat. Leave chicken in hot water for 15 minutes.
  2. Meanwhile, prep the vegetables. Peel jicama and dice. Place in a large bowl with celery, onion. Cut avocado into cubes and drizzle with lemon juice. Peel and slice mango.
  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 and mango last.
  6. Serve over mixed greens.


If you prefer to use a bone-in, skin-on chicken breast, poach the same way as above, except allow chicken to simmer 1 minute before turning off heat and resting in hot water for 20 minutes.

Pin It on Pinterest

Scroll To Top