Stacked Jicama, Chicken and Watermelon Salad

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Here’s everything you need for a meal in a jar!

Watch the recipe video below.

  • Yields

    4 stacked salads



  1. Cook rice according to directions on box. Refrigerate to cool.
  2. In a medium bowl, blend mayonnaise, chutney, and curry until thoroughly blended. Add chicken, celery, onion, and raisins. Blend and refrigerate.
  3. Divide rice and chicken mixture into 4 equal batches. Starting with the rice, layer approximately 1/4 cup of rice followed by 1/3 cup watermelon, 1/4 cup jicama, 1/3 cup of chicken. Repeat and top with 1 tablespoon of chopped cashews and shredded romaine. Serve or screw a lid onto jar and refrigerate.

Recipe Video

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