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Mexican Chicken Salad















Trans-fat Free, Good source of fiber


2 cups chicken
diced, cooked
¼ cup sour cream
¼ cup mayonnaise
¼ cup carrots
finely chopped
2 tablespoons cilantro
2 tablespoons capers
2 tablespoons sweet red bell peppers
finely chopped
2 tablespoons lemon juice
½ teaspoon cumin
¼ cup onions
finely chopped
¼ cup red hot pepper sauce
1 each avocados
wedged, peeled
1 x lettuce
1 x paprika


Toss all ingredients except avocado, lettuce and paprika.

When well mixed refrigerate, 30 minutes.

Serve on lettuce leaves with avocado wedges.

Sprinkle with paprika.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 31259% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 301mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 44g
Vitamin A 35% Vitamin C 26%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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