Jommi Luncheon Chicken on-the-plate

ingredients

1 can of Jommi Chicken Luncheon
1 ½ cups of red cabbage
150g of Jicama Palm Hearts, thinly sliced
½ cup of radish, sliced
1 cucumber, sliced
½ red onion, sliced
½ cup radish, sliced
1 carrot, sliced
1 jalapeño pepper, sliced

POTATOS:
3 potatoes, diced
3 tablespoons of Olive oil
Salt to taste

SAUCE:
1 cup of avocado
1/3 cup of olive oil
¼ cup of lemon juice
¼ cup of water

how to prepare

  1. Blend an avocado with olive oil, lemon juice and water until smooth and set it aside
  2. On a hot skillet, fry the potatoes until golden
  3. Cut the Jommi Chicken Luncheon into slices and grill for 3 minutes on each side or until preferred
  4. In a bowl mix the red cabbage, jicama palm, radish, cucumber, red onion, carrot and jalapeño pepper
  5. Drizzle the avocado sauce on top
  6. Add Jommi Chicken Luncheon and potatoes on top

Servings: 2
Total Time: 20 minutes
Difficulty: Easy

Summary: Chicken on-the-plate – A vibrant salad with cabbage, jicama hearts of palm and cucumber, served with grilled Jommi Chicken Luncheon. Accompanied by baked potatoes and a creamy avocado sauce. Delicious and healthy! Serves 2 portions.

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