Jicama and Chicken Chutney Salad

Cook bacon slices in a large skillet over medium-high heat until crispy, about 5-8 minutes. Transfer to a paper towel-lined plate and crumble once cooled.

Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Transfer to a plate to cool, then coarsely chop.

Peel and chop the jicama into bite-sized pieces, then place in a large mixing bowl.

Add the cooked cubed chicken, chopped celery, and halved red grapes to the bowl with the jicama.

Whisk together the mayonnaise and mango chutney in a small bowl until well combined.

Pour the chutney-mayo dressing over the chicken and jicama mixture, then gently fold together until evenly coated.

Fold in the crumbled bacon and toasted pecans, reserving a small handful of each for garnish if desired.

Season with salt and pepper to taste, adjusting as needed.

Divide the salad among four plates and serve immediately, or refrigerate until ready to serve.