Name: Mexican Chicken Salad
Yield: Makes 4 to 6 servings
Ingredients: 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; l 1/4 teaspoons salt; 1/2 teaspoon black pepper; 4 cups coarsely shredded cooked chicken (about 1 pound); 1 pound 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

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

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

l 1/4 teaspoons salt

1/2 teaspoon black pepper

For salad

4 cups coarsely shredded cooked chicken (about 1 pound)

1 pound 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

Preparation

Step 1
Blend dressing ingredients in a blender until smooth.
Step 2
Toss salad ingredients with dressing in a large bowl until combined well.

TagsAvocado Vegetable Sour Cream Dairy Chicken Poultry Jicama Root Vegetable Cilantro Herbs & Spices Main Lunch Dinner Gluten Free Nut Free Quick Easy Weeknight Meals Blender Gourmet

Recipe notes

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