Mexican Chicken Salad
Try Mexican Chicken Salad for lunch this week.
There are so many great ways to prepare chicken salad, but this is one of our top favorites. Avocado, jicama, cilantro, lime juice, and Serrano chiles give it a Mexican flair. Serve it as a sandwich or skip the bread and enjoy it as is. It’s delicious no matter what! Try Mexican Chicken Salad this week for lunch and be sure to let us know what you think!
Ingredients
Dressing
- 1 avocado ripe, quartered, pitted & peeled
- 1 cup sour cream
- 1/4 cup lime juice freshly squeezed
- 1-1/4 tsp salt
- 1/4 tsp black pepper
Salad
- 4 cups chicken cooked and coarsely shredded
- 1/2 cup cilantro chopped
- 3 scallion finely chopped
- 1 tsp Serrano chiles finely chopped
- 1 lb jicama peeled and cut into 1/4 inch think matchsticks
Instructions
- Blend dressing ingredients in a blender until smooth.
- Toss salad ingredients with dressing in a large bowl until combined well. Serve.
Notes
- Used roasted chicken, light meat, no skin no bone.
- Used 1/4 cup chop scallions (for 3 whole)
Happy eating!
