Mexican Chicken Salad

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

August 20, 2004

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

For dressing

firm-ripe California avocado, quartered, pitted, and peeled

cup sour cream

/4 cup fresh lime juice

large garlic clove, finely chopped

l 1/4 teaspoons salt

/2 teaspoon black pepper

For salad

cups coarsely shredded cooked chicken (about 1 pound)

pound jicama, peeled and cut into 1/4-inch-thick matchsticks

scallions, finely chopped

/2 cup chopped fresh cilantro

teaspoon finely chopped fresh serrano chile

Need to make a substitution?

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.

Explore Bon AppétitAvocado Vegetable Chicken Poultry Jicama Cilantro Main Lunch Dinner Gluten-Free Nut-Free Quick Easy Weeknight Meals blender Gourmet Epicurious

Recipe information

Ingredients

For dressing

For salad

Preparation

Step 1

Step 2

Recipe notes