My Mango Jicama Chicken Salad on Spinach Leaves

Makes 2 dinner-size servings

  • few slices of sweet onion
  • 1Tbs lemon juice
  • 1 tsp olive oil
  • few dashes of cumin
  • dash of hot pepper sauce
  • 2 small chicken breasts, cooked, cooled and cut into chunks
  • 1/2 fresh mango, peeled and cut into small chunks
  • 1-1/2 cups jicama, peeled and shredded
  • 1/4 cup cilantro, roughly chopped
  • 2 cups fresh spinach leaves, washed and dried
  1. Combine the onion, lemon juice, olive oil, cumin and hot pepper sauce in a large bowl.
  2. Let it stand for about 10 minutes, stirring occasionally to make sure onion is coated well.
  3. Add the chicken, mango, jicama, and cilantro. Toss and mix well.
  4. Divide the spinach leaves between 2 plates
  5. Divide and serve the salad mixture over the top of the spinach.