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5
from 1 vote
Mexican Chicken Salad
Course:
Main Dishes, Salads
Cuisine:
Gluten-Free, Kid-Friendly
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)
Recipe and photo provided by
Melissa’s Produce