BBQ Chicken & Jicama Slaw Topper
Prep time30 min
Total time30min
ServingsMakes 12 servings, 2 topped crackers each.
Ingredients
- 2 Tbsp. mayonnaise
- ½ tsp. white vinegar
- ¾ cup thin matchlike jicama sticks
- ½ cup shredded carrots, coarsely chopped
- 2 green onions, chopped, divided
- ½ lb. chicken tenders, cut into 24 slices
- ¼ cup barbecue sauce, divided
- 2 Tbsp. water
- 24 TRISCUIT Cracked Pepper & Olive Oil Crackers
Preparation
- Mix mayonnaise and vinegar in small bowl until blended. Combine jicama, carrots and 3 Tbsp. onions in medium bowl. Add mayonnaise mixture; mix lightly. Refrigerate until ready to use.
- Cook and stir chicken in medium nonstick skillet sprayed with cooking spray on medium heat 1 min. Stir in 2 Tbsp. barbecue sauce; cook 4 min., stirring frequently. Add water and remaining barbecue sauce; stir. Cook 2 min. or until chicken is done, stirring frequently.
- Top crackers with jicama slaw, chicken and remaining onions. Serve warm.
Nutrition Notes
The colorful mix of vegetables adds flavorful crunch to these tangy low-sodium appetizers.
Recipe Tips
- Shortcut
Substitute 1-1/4 cups purchased broccoli slaw for the combined jicama, carrots and 3 Tbsp. chopped green onions. Toss broccoli slaw with the mayonnaise mixture, then continue as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 90 |
| % Daily Value* | |
| Total fat 3.5g | |
| Saturated fat 0.5g | |
| Trans fat 0g | |
| Cholesterol 10mg | |
| Sodium 135mg | |
| Carbohydrate 10g | |
| Dietary fiber 2g | |
| Total sugars 2g | |
| Added sugars 0g | |
| Protein 5g | |
| Vitamin A | 4 %DV |
| Vitamin C | 2 %DV |
| Calcium | 0 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
