Cornish Game Hens with Jicama Salad

This recipe is very unique with the flavorful Jicama salad and the Cornish game hens. Experiment with different flavored salsas—mild, spicy, savory or fruity.

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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 Cornish game hens, thawed if frozen and cut in half
  • 1/2 tsp Lemon pepper
  • 1/2 tsp Sea salt - (optional)
  • 2 Garlic cloves - halved
  • 2 Bay leaves
  • Jicama-Orange-Avocado Salad:
  • 4 cups Jicama - peeled and cut into small (1/4-inch) cubes
  • 2 tbsps Lime juice - 1 fresh squeezed
  • Sea salt - to taste
  • 1/3 cup Orange juice - freshly squeezed
  • 2 Oranges, peeled - seeded, tough, fibrous parts removed
  • 1 cup Avocado - peeled, pitted, ripe, cubed
  • 2 tbsps Fresh cilantro - minced
  • Green salad:
  • 7 1/2 cups Romaine washed - spun dry
  • 1 cup Shredded carrot
  • 1/2 cup Celery ribs and leaves - thinly sliced
  • 3 cups Salsa - (mild or spicy)
Calories 373
Total Fat 10g
Carbohydrates 44g
Fiber 17g
Protein 31g

Instructions

  1. Rinse game hens inside and out.
  2. Sprinkle hens with salt and pepper.
  3. Stuff half a garlic clove in the cavity of each hen half and place in 3 1/2- to 4-quart slow cooker.
  4. Cover and cook on LOW for 5 to 5 1/2 hours, until hens are tender and juices run clear when pricked with a fork.
  5. Meanwhile, toss jicama with orange juice, lime, and salt. You may leave it to marinate for up to 3 hours.
  6. Add peeled, sliced oranges, cubed avocado, and cilantro or basil to jicama and toss to coat.
  7. Divide lettuce, carrot, and celery among 4 large dinner plates.
  8. Remove skin from hens.
  9. Arrange 1/2 game hen over each salad plate.
  10. Top with salsa and serve with jicama and orange salad.