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Hollywood Intergenerational

Curried Chicken Salad with Jicama



  • 2 lb skinless chicken breasts
  • 4 stalks celery, diced
  • 2 cup coarsely grated jicama, about 1 jicama
  • 1 bunch of kale, chopped
  • 4 medium carrots, coarsely grated
  • 1/2 to 1 medium red onion, finely diced


  • 1/2 cup olive oil
  • Juice from 1 lemon
  • 1/4 cup honey
  • 4 tbsp Dijon mustard (taste and add more if needed)
  • 1 tbsp parsley
  • 1 tbsp dill
  • 1 tbs curry powder
  • Salt and pepper to taste


  1. Cut chicken breasts into bite-sized chunks.
  2. In a large bowl, place kale, 1 tsp olive oil, and a dash of salt. Massage with hands until the color of Kale changes and texture is softer.
  3. Combine chicken, celery, jicama, onion, and carrots to a large bowl of kale.
  4. Add dressing ingredients (except olive oil) to a food processor or blender. Blend while slowly drizzling in the olive oil. If necessary, add additional oil. (This can also be whisked in a mixing bowl.)
  5. Add dressing to salad ingredients and toss.

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