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Jicama, chicken and celery salad with toasted seeds

Name: Jicama, chicken and celery salad with toasted seeds
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons sunflower seeds; 2 tablespoons pepitas (pumpkin seeds); 1 tablespoon sunflower oil; 1 teaspoon sesame oil; 1/4 cup (60ml) orange juice; 1/2 (about 200g) jicama (yam bean)*, peeled, cut into matchsticks; 1/2 barbecued chicken, skin and bones discarded, meat shredded; 4 pale inner stalks of celery with leaves, sliced; 2 cups baby Asian salad leaves*

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20m

05m

Jicama, chicken and celery salad with toasted seeds

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Ingredients (9)

2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)
1 tablespoon sunflower oil
1 teaspoon sesame oil
1/4 cup (60ml) orange juice
1/2 (about 200g) jicama (yam bean)*, peeled, cut into matchsticks
1/2 barbecued chicken, skin and bones discarded, meat shredded
4 pale inner stalks of celery with leaves, sliced
2 cups baby Asian salad leaves*

Method

1.

Place sunflower seeds and pepitas in a small dry frypan and toss over medium-low heat for 2 minutes or until golden.
2.

Combine the oils and orange juice in a large bowl. Add the seeds, jicama, chicken, celery and salad leaves, then season and toss to combine. Serve immediately.