I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this Mexican chicken salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.
Ingredients
- ½ cups shredded cooked chicken meat: 2 piece
- carrots: 0.5 cup (julienned)
- red bell pepper: 0.25 cup (julienned)
- jicama: 0.25 cup (julienned)
- red onion: 0.25 cup (julienned)
- whole kernel corn: 2 cans (11 ounce cans, drained)
- cherry tomatoes: 1 cup (halved)
- avocados: 3 piece (chopped)
- fresh cilantro: 2 Tbsp (chopped)
- sour cream: 0.5 cup
- mayonnaise: 0.66667 cup
- lemon juice: 2 Tbsp (fresh)
- ground cumin: 0.5 tsp
- salt: 0.5 tsp
- pepper: 0.25 tsp
- taco seasoning: 1 pack (1.25 ounce pack)
- hot pepper sauce: 1 tsp
Metric Conversion
Stages of cooking
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In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
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In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.
