Mexican Chicken Salad
24
Ingredients
2 | cups |
chicken
diced, cooked |
|
¼ | cup |
sour cream
|
|
¼ | cup |
mayonnaise
|
|
¼ | cup |
carrots
finely chopped |
|
2 | tablespoons |
cilantro
|
* |
2 | tablespoons |
capers
drained |
|
2 | tablespoons |
sweet red bell peppers
finely chopped |
|
2 | tablespoons |
lemon juice
|
|
½ | teaspoon |
cumin
ground |
|
¼ | cup |
onions
finely chopped |
|
¼ | cup |
red hot pepper sauce
|
* |
1 | each |
avocados
wedged, peeled |
|
1 | x |
lettuce
leaves |
* |
1 | x |
paprika
|
* |
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.
Nutrition Facts
Serving Size 184g (6.5 oz)