Eat Well Recipe: Chicken & Jicama Slaw - Lunch

Chicken & Jicama Slaw

Chicken & Jicama Slaw


This crisp and refreshing slaw combines lean protein with fibre-rich jicama for a satisfying meal that won't cause energy crashes.


Ingredients

  • 2 cups shredded cooked chicken (rotisserie or poached)
  • 2 cups jicama, peeled and julienned (matchstick-sized)
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • For the Dressing: 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, salt, and black pepper.

Instructions & Method

  1. Prep Veg: Peel the thick brown skin from the jicama and slice into matchsticks. Shred the cabbage and carrots.
  2. Combine: In a large bowl, toss together the chicken, jicama, cabbage, carrots, and cilantro.
  3. Whisk Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  4. Dress & Serve: Pour the dressing over the slaw mixture and toss well to combine. Let it sit for 10 minutes before serving.


Tips for Success

To support stable blood sugar, the combination of lean protein from chicken and the exceptionally high fibre content in jicama is essential. Jicama’s fibre slows down the absorption of carbohydrates, preventing dangerous insulin spikes and managing glycemic control.


Pro-tip: Opt for lime-based vinaigrettes over creamy dressings to reduce unhealthy saturated fats. Enhance the anti-inflammatory benefits by adding a pinch of turmeric or cayenne to the dressing. By using naturally crunchy vegetables like jicama instead of high-carb options, this salad provides volume and satiety, making it a powerful tool for weight management and diabetes prevention.

 

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