Mexican Chicken Salad
Yield
4 servingsPrep
10 minCook
0 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
chicken
diced, cooked |
|
59 | ml |
sour cream
|
|
59 | ml |
mayonnaise
|
|
59 | ml |
carrots
finely chopped |
|
3E+1 | ml |
cilantro
|
|
3E+1 | ml |
capers
drained |
|
3E+1 | ml |
sweet red bell peppers
finely chopped |
|
3E+1 | ml |
lemon juice
|
|
2.5 | ml |
cumin
ground |
|
59 | ml |
onions
finely chopped |
|
59 | ml |
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.