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Epicurious
Gourmet

Mexican Chicken Salad

3.9

(28)

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

  1. Step 1

    Blend dressing ingredients in a blender until smooth.

    Step 2

    Toss salad ingredients with dressing in a large bowl until combined well.

TagsAvocadoVegetableSour CreamDairyChickenPoultryJicamaRoot VegetableCilantroHerbs & SpicesMainLunchDinnerGluten FreeNut FreeQuickEasyWeeknight MealsBlenderGourmet
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