Try Mexican Chicken Salad for lunch this week.
There are many delicious ways to make chicken salad, and this Mexican-style version is one of our favorites. Creamy avocado blended with sour cream, bright lime juice, crisp jicama, fresh cilantro, scallions and a touch of Serrano chile give the salad a lively, authentic flavor. Serve it on bread for a sandwich or enjoy it on its own for a lighter meal. Try Mexican Chicken Salad for lunch this week and tell us what you think!
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5 from 1 vote
Mexican Chicken Salad
Ingredients
Dressing
- 1 avocado ripe, quartered, pitted & peeled
- 1 cup sour cream
- 1/4 cup lime juice freshly squeezed
- 1-1/4 tsp salt
- 1/4 tsp black pepper
Salad
- 4 cups chicken cooked and coarsely shredded
- 1/2 cup cilantro chopped
- 3 scallion finely chopped
- 1 tsp Serrano chiles finely chopped
- 1 lb jicama peeled and cut into 1/4-inch-thick matchsticks
Instructions
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Place the dressing ingredients in a blender and blend until smooth and creamy.
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In a large bowl, toss the shredded chicken, cilantro, scallions, Serrano chiles and jicama with the dressing until evenly coated. Adjust seasoning if needed and serve immediately.
Notes
- We used roasted chicken (light meat), skin and bone removed, for convenience.
- Finely chopping the scallions yields about 1/4 cup for three whole scallions.
Recipe and photo provided by Melissa’s Produce
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Course: Main Dishes, Salads
Cuisine: Gluten-Free, Kid-Friendly
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Happy eating!