Here’s another Martha recipe from her cookbook, The New Classics. The ingredients sounded so clean and fresh, and perfect for this hot, muggy summer spell we are presently having. Also, I’ve never eaten a jicama, and I thought this would be a great introduction for me. I definitely need work on cutting food into matchstick formation. (any ideas or suggestions?) Although the recipe was pretty good but not great, I LOVED the jicama, and must. find. more. recipes. I used a very fresh lavash bread to roll everything into, but in the photo, the bread came out looking stiff. It really wasn’t - it was nice and soft and giving. A tangy and nourishing chicken salad recipe. Enjoy my adaptation!
Chicken salad with mango and mint on flatbread
1/4 cup fresh lime juice (2 limes)
1/4 cup fresh lemon juice (2 lemons)
3 tablespoons canola oil
2 tablespoons soy sauce
2 tablespoons honey
12 mint leaves, roughly chopped
1 teaspoon freshly grated ginger
2 cups cooked chicken, diced
6 ounces snap peas
4 cups arugula
kosher salt and freshly ground pepper
1 small mango, peeled, pitted, & cut into matchsticks
1 small jicama, peeled & cut into matchsticks
fresh lavash or pita bread (6)
Make the dressing: blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth.
Reserve 3 tablespoons of the dressing. Place the chicken in a bowl, and add the remaining dressing. Toss well.
Put the snap peas and arugula into a large bowl. Toss with the reserved 3 tablespoons of dressing. Season with salt and pepper.
Add the mango and jicama to the chicken, and toss well. Season with salt and pepper.
Arrange the arugula mixture over each flatbread, dividing evenly. Top with the chicken salad. Roll up the flatbread to enclose the filling. Cut in half and serve. Makes 6 servings.
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