Strawberry Basil Jicama Chicken Salad
I know, I know—this is the part where I’m supposed to tell you why this Strawberry Basil Jicama Chicken Salad is the best thing since sliced bread… and you’re probably scrolling straight down to the recipe. That’s okay! But if you’re one of the rare gems who actually reads this section, this part is for you.
This salad is the ultimate simple summer dish: fresh, light, and low in carbs, without sacrificing any flavor. It’s crunchy, sweet, savory, and satisfying all at once. Bonus: it comes together in just 10 minutes, making it perfect for busy weekdays or warm afternoons when you don’t feel like cooking.
Fun fact: we collaborated on this recipe with a local photographer (and my best friend!), kwatkinsphotog, to capture just how vibrant and delicious this salad really is.
Why You’ll Love This Salad
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Quick & easy – ready in 10 minutes.
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Balanced flavors – sweet strawberries, crunchy jicama, savory chicken, and tangy feta.
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Low-carb friendly – jicama gives you the crunch of croutons without the carbs.
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Customizable – swap proteins, double the chicken, or change up the nuts and dressing
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The Ingredients
- Mixed greens + arugula – a fresh, flavorful base.
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Fresh basil – adds brightness and depth.
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Strawberries – juicy sweetness in every bite.
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Jicama – a crunchy root vegetable packed with nutrients, fiber, and antioxidants (it also makes an amazing snack on its own, especially with Tajín!).
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Chicken – pre-cooked or rotisserie for convenience; or try it with my Grilled Lemon Pepper Chicken Strips. for a flavor upgrade.
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Walnuts + feta – the perfect nutty, creamy finish.
Pairings
This salad works beautifully with my homemade Strawberry Lemon Vinaigrette (recipe linked), but feel free to use your favorite vinaigrette or light dressing. A simple balsamic reduction would also pair wonderfully.
Tips & Variations
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Boost the protein: Double the chicken or swap in salmon, shrimp, or tofu.
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Make it a chopped salad: Dice everything into bite-sized pieces for a restaurant-style chop.
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Meal prep: Store components separately (especially the dressing) to keep everything fresh.
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Strawberry Basil Jicama Chicken Salad
Ingredients
- 1 cup mixed green
- 1 cup arugula
- 1 tablespoon freshly chopped basil
- 1/2 cup pre-cooked chicken Works great with my Tangy Lemon Pepper Chicken (linked in notes below), or use rotisserie chicken in a pinch
- 1/2 cup fresh strawberries sliced
- 1/3 cup jicama cut into matchsticks or small cubes
- 1/8 cup walnuts roughly chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup Strawberry Lemon Vinaigrette see my recipe, or use your favorite vinaigrette
Instructions
- Place the mixed greens, arugula, and basil in a large bowl. (Tip: Chop the greens into bite-sized pieces if you prefer a chopped salad.)
- Add the strawberries, jicama, chicken, walnuts, and feta on top of the greens. (Tip: Chopping the chicken into small pieces makes the salad feel heartier and easier to eat.)
- Drizzle with Strawberry Lemon Vinaigrette (or your favorite dressing) and toss gently to combine.
- Serve immediately and enjoy!
Notes
- For a chopped salad style, dice all ingredients (including the greens and chicken) into bite-sized pieces. This makes the salad easier to eat and makes eating the salad last longer.
- Double the protein if you have higher protein/calorie goals.
- If you do not have any pre-cooked chicken, try this recipe: Grilled Lemon Pepper Chicken Strips.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
