About a year ago I was watching a Spanish food show that featured this recipe but it was made with pork tenderloins. Unfortunately, I did not write down the entire recipe and have searched everywhere for the actual recipe with no success. In any case I had to improvise on this recipe so I decided to make it with chicken and top it with my favorite dressing and Voila!
My family and I were very pleased with the results. I was still mourning the loss of wheat/ gluten in my life and a gluten free blog was only an idea in my head. I still don't think I have fully recovered from my loss but I have accepted the inevitable....a gluten free life! There is an upside to this gluten free lifestyle. First off, I would never have known what a "Jicama" was. This recipe has all of the ingredients of a Waldorf salad but it also includes Jicama. This is a root vegetable and looks like a hybrid between a potato and a brown turnip. It has a mild, crisp texture like an apple or unripe pear. They are native to South America and Mexico and can grow as large as 6 lbs. It is a carb that is very high in fiber with a minuscule amount of fat. It is also a powerful antioxidant and anti-iinflammatory.
The taste is light and crunchy and the walnuts add a nice nutty flavor. I also added a zesty vinaigrette dressing that totally completed the dish. I did the calorie count on this and without the dressing it is a total of 4 points! OK, so add another point for a teaspoon of my Spicy Cilantro Vinaigrette sauce....it's worth it. The recipe is on my blog.
- 1 large Jicama (julienned)
- 1 large crispy apple Julienned (gala is good )
- 1/4 cup lemon, fresh squeezed
- 1 Boston lettuce,head (trimmed, washed & dried)
- 1 lb skinless chicken breasts
- 1 tbsp adobo
- 2 celery stalks
- 1small apple (chopped)
- 1 cup red seedless grapes/halved
- 1tbsp vegetable oil
- salt and pepper to taste
Salsa Nogada / Walnut Sauce
- 1/4 walnuts (halved)
- 1/2 cup low fat sour cream
- 1/4 cup milk
- 1/2 lemon, zest finely grated
- 1/2 tbsp mayonnaise (low fat)
- salt & pepper to taste
In a blender, add sour cream, walnuts, milk, mayonnaise and lemon zest and blend. It will look like cool whip
Now you're ready to make your lettuce wraps. On a leaf of lettuce , add your chicken, add your Jicama, add your salsa Nogada and top with the spicy cilantro sauce. Buen provecho!
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