2000s Recipes + Menus
Mexican Chicken Salad
Serves4 to 6
- Active time:45 min
- Start to finish:45 min
July 2003
For dressing
- 1 firm-ripe California avocado, quartered, pitted, and peeled
- 1 cup sour cream
- 1/4 cup fresh lime juice
- 1 large garlic clove, finely chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
For salad
- 4 cups coarsely shredded cooked chicken (about 1 lb)
- 1 lb jicama, peeled and cut into 1/4-inch-thick matchsticks
- 3 scallions, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon finely chopped fresh serrano chile
-
Blend dressing ingredients in a blender until smooth.
-
Toss salad ingredients with dressing in a large bowl until combined well.
- Keywords
- poultry,
- latino,
- mexican,
- paul grimes