Shredded Carrot & Chicken Salad with Raisins, Jicama & Citrus Yogurt Dressing

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

Get access to everything we publish when you sign up for Outside+.

Prep Time
30 min
30 min



  • ½ cup whole-milk plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh orange juice
  • 1 tbsp Dijon mustard, optional
  • 1 small clove garlic, minced
  • ½ tsp sea salt
  • Pinch ground black pepper


  • 1 ear corn (grilled, boiled or fresh), kernels removed
  • ½ jicama, peeled and julienned
  • 3 cups shredded or grated carrots
  • 1½ cups shredded red cabbage
  • 1/2 cup unsulfured green raisins or organic golden raisins
  • ⅓ cup fresh flat-leaf parsley, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup hemp hearts
  • 10 oz cooked chicken breast (preferably grilled)


1. Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.

2. Make salad: In a large bowl, combine corn, jicama, carrots, cabbage, raisins, parsley, mint and hemp hearts. Add chicken and dressing; toss to coat.

TIP: Use any cooked chicken you have on hand in this salad – make some extra next time you have the grill going. We love this salad with a drizzle of sriracha sauce.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 296
  • Carbohydrate Content 27 g
  • Cholesterol Content 29 mg
  • Fat Content 15 g
  • Fiber Content 5 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 241 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 4 g