Mexican Chicken Salad
Submitted by tittylishous05
Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
40 minCapers in a Mexican chicken salad might seem unexpected, but they bring a briny punch that plays off the cumin and hot sauce beautifully.
The dressing is sour cream and mayo with a full quarter cup of hot sauce, fresh cilantro, and ground cumin - more heat and brightness than a typical creamy chicken salad. Everything gets tossed, chilled for 30 minutes so the flavors come together, then served on lettuce leaves with avocado wedges and a dusting of paprika.
Great use for rotisserie chicken. Zero cooking.
Kitchen Tips
- A rotisserie chicken cuts the prep to under 10 minutes
- Don’t skip the 30-minute chill; the sour cream and spices meld into a cohesive dressing during that time
- A quarter cup of hot sauce is bold - scale it back if you prefer less heat
Ingredients
Directions
Toss all ingredients except avocado, lettuce and paprika.
When well mixed refrigerate, 30 minutes.
Serve on lettuce leaves with avocado wedges.
Sprinkle with paprika.
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