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Mexican-Favorite Crispy Chicken Salad (5 of 6)
Mexican-Favorite Crispy Chicken Salad(5 of 6)
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Ingredients
- Precooked chicken (boneless, skinless, shredded), 2 ½ cups
- Carrots (julienned), ½ cup
- Jicama (julienned), ¼ cup
- Red bell pepper (julienned), ¼ cup
- Red onion (thinly sliced), ¼ cup
- Whole kernel corn (drained), 2 cans
- Sour cream, ½ cup
- Cumin (ground), ½ tsp
- Fresh lemon juice, 2 tbsp
- Mayonnaise, 2/3 cup
- Cherry tomatoes (halved), 1 cup
- Purple cabbage (chopped), ½ cup
- 3 medium-sized avocados (peeled, pitted), chopped
- Fresh cilantro (chopped), 2 tbsp
- Hot pepper sauce, 1 tsp
- Taco seasoning, 2 pkg.
- Salt, ½ tsp
- Black pepper, ¼ tsp
Preparation
- In a large salad bowl, combine cooked chicken with red bell pepper, carrots, red onion, jicama, cherry tomatoes, corn, cabbage, cilantro, and avocados. Toss to mix well.
- In another bowl, combine mayonnaise, sour cream, cumin, lemon juice, hot pepper sauce, and taco seasoning. Mix well.
- Season with salt and pepper and mix again.
- Pour this Mexican dressing over the salad. Cover and toss well to coat.
- Set to refrigerate for 60 minutes until the salad is chilled.
- Serve fresh
- Serve.