Chicken-Jicama Salad With Cumin Crema

Description

Source: COOK COLOR - MARIA ZIZKA

A warm, welcoming shade of white, like a thick wool sweater or the paint color you might choose for a cozy living room.

Ingredients

• ½ small jicama (about 10 ounces/285 g)
• 1 roasted or rotisserie chicken breast (about 6 ounces/170 g), chopped
• 1 teaspoon cumin seeds
• ¼ cup crema (30 g) or crème fraîche (60 g)
• 1 tablespoon fresh lime juice
• Fine sea salt
• ¼ small white cabbage, cored
• 1 lime, cut in half
• Salty white crackers, for serving

Directions

1. Peel the jicama, cut it into matchsticks, and place in a medium bowl.
2. Add the chicken.
3. In a small dry skillet, toast the cumin seeds over medium heat until fragrant and a shade darker, 2 to 3 minutes.
4. Using a mortar and pestle or a spice grinder, grind the toasted seeds to a powder.
5. In a small bowl, stir together the crema, lime juice, ¼ teaspoon salt, and the ground cumin.
6. Add the cumin crema to the bowl with the jicama and chicken and mix gently until evenly coated.
7. Slice the cabbage into ribbons as thin as you can possibly make them.
8. Arrange the cabbage on serving plates, sprinkle with a pinch of salt, and squeeze the cut lime halves over the top.
9. Spoon the chicken-jicama salad onto the cabbage.
10. Serve with salty crackers.

Yield: Serves 4 to 6