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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.

Recipe by Paul Grimes

Keywords
poultry,
latino,
mexican,
paul grimes