Jicama, Mango & Pineapple Salad recipe

This colorful jicama, mango and pineapplesalad is perfect for entertaining. Featuring thin strips of chickenand seasonal fruits, the secret to this dish is a flavorful coatingof chicken bouillon and chili powder – a mouth-wateringkick sure to please. Perfect as a starter, main salad or sidedish. Chicken may be omitted if using this as a starter or aside.

2 cups matchstick-size jicama strips2 cups matchstick-size mango strips2 cups matchstick-size fresh pineapplestrips2 cups shredded cooked chicken, cooled1/2 cup fresh cilantro leaves1 tablespoon MAGGI Granulated ChickenFlavor Bouillon2 teaspoons chili powderLime wedges

Combine jicama, mango, pineapple, chickenand cilantro in large bowl; sprinkle with bouillon and chilipowder. Toss gently. Serve immediately with lime wedges.

Makes 8 to 10 servings.

Nutritional Information Per Serving (1/8of recipe): Calories: 110; Calories from Fat: 10; Total Fat:1.5 g; Saturated Fat: 0 g; Cholesterol: 25 mg; Sodium: 400 mg;Carbohydrates: 16 g Dietary Fiber: 3 g; Sugars: 10 g; Protein:11 g

Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

Mango & Jicama Salad : Fresh & Quick Recipes

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