How To Make Mexican Chicken Salad
Enjoy a fiesta of refreshing flavors in this Mexican chicken salad! It tosses crunchy veggies in a creamy, tangy sauce.
Prep:
15 mins
Refrigerate:
1 hr
Cook:
5 mins
Total:
1 hr 20 mins
Ingredients
- 2½ cups chicken meat, cooked, shredded
- ½ cup carrots, julienned
- ¼ cup red bell pepper, julienned
- ¼ cup jicama, julienned
- ¼ cup red onion, julienned
- 11 oz whole kernel corn, (2 cans) drained
- 1 cup cherry tomatoes, halved
- 3 avocados, peeled, pitted, and chopped
- 2 tbsp fresh cilantro, chopped
- ½ cup sour cream
- ⅔ cup mayonnaise
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
- 1¼ oz taco seasoning, (1 pkg)
- 1 tsp hot pepper sauce
Instructions
- In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
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In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving. Enjoy!
Nutrition
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