What to do with leftover roasted or rotisserie chicken? There’s lots, but here is recent one I really love. Great tasting, light and no cooking involved!
This chicken salad happened, for two reasons; One; It’s 115 degrees here in Palm Springs and did not want to turn on the stove today. Two; I have been recently obsessing on these jicama wraps from Trader Joe’s…and I just so happened to have the wraps and some leftover roasted chicken.
For those of you who have never had jicama, its a white fleshed tuber, commonly used in Mexican cooking. I have only had it raw in salads or sprinkled with salt, chili and lime. It’s crunchy, juicy and mildly sweet, like a cross between a potato and a pear. It’s really good!
Upon my friend Carl’s suggestion of these jicama wraps, I have to admit, I ran out to buy them with a bit of skepticism, but with a certain amount of curiosity. As I usually trust Carl when it comes to food, however he described these wraps as tortillas and I am often turned off by vegan/vegetarian foods that try mimic other foods. They ended up being really good as wraps and as a stand-in for tortillas. I am totally hooked.
Just an FYI; they have a short shelf life, so check the use by date and make some extra wraps for your family and friends!
Dam…I went off on a tangent about the wraps and what about the chicken salad?!
I love chicken salad and feel its completely underrated. We need to show more love to the chicken salad. Wouldn’t you agree? Feedback?
If you like curry, or an Asian-like flavor profile, you will love this. Its savory, sweet and the crunchy bright flavors of celery and apple compliment this mildly spicy curry delightfully.
Keep in mind, not all curries are created equal. Curry is a combination of different spices and depending on your source, it may have a varied degree of heat or none at all. I used some organic brand from my local market, and I also use Thai style curry when making Thai dishes and find they taste completely different. Whatever your source, start off with a teaspoon and if you feel it needs more, add a little more. In this recipe, less is more for me, but use as much as you like.
And just one more thing; You’ll want to make this chicken salad a few hours or the day before you serve it, as it is best when the ingredients have a chance to meld together in the refrigerator.
So go out there and get your chicken salad on!



Ingredients
- 8 oz. cooked chicken breast or mixed dark and white meat chopped
- 1/3 cup celery chopped
- 1/3 cup granny smith or fuji apple chopped
- 1/4 cup scallion sliced
- 1/4 cup golden raisins
- 1 tsp. curry powder
- 1/4 cup Greek yogurt
- 2 tbs mayonaise
- 1-2 tbs. buttermilk or milk (optional)
- Salt/pepper to taste
- 6-8 jicama wraps
- 1/2 cup shredded carrot (optional)
- 1/2 cup shredded red cabbage (optional)
- 1/4 cup cilantro leaves (optional garnish)
Directions
- In a mixing bowl add first ten ingredients and mix thoroughly with a rubber spatula.
- After mixing in yogurt and mayo, if salad seems too dry add 1-2 tbs of milk or buttermilk (This optional).
- Season with salt and fresh black pepper, tasting to your liking.
- Cover bowl and refrigerate for an hour or more.
- When ready to serve, place jicama wraps on a serving platter or individual plates and spoon 2-3 tbs of chicken salad per wrap and top with shredded cabbage, carrots and cilantro leaves. These garnishes are optional, as you may want to use lettuce or other greens you might have available, like spinach or arugula.
Makes 6-8
2 replies on “Curried Chicken Salad Jicama Wraps”
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