Description
I have many favorite chicken salad recipes, but my family and friends love spicy food. That’s when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.
Ingredients
- 2 ½ cups shredded cooked chicken meat
- ½ cup julienned carrots
- ¼ cup julienned red bell pepper
- ¼ cup julienned jicama
- ¼ cup julienned red onion
- 2 (11 ounce) cans whole kernel corn, drained
- 1 cup cherry tomatoes, halved
- 3 avocados – peeled, pitted, and chopped
- 2 tablespoons chopped fresh cilantro
- ½ cup sour cream
- ⅔ cup mayonnaise
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (1.25 ounce) package taco seasoning
- 1 teaspoon hot pepper sauce
Instructions
- In a large bowl
- gently mix the chicken
- carrots
- red bell pepper
- jicama
- red onion
- corn
- cherry tomatoes
- avocados
- and cilantro.
- In a separate bowl
- mix the sour cream
- mayonnaise
- lemon juice
- cumin
- salt
- pepper
- taco seasoning
- and hot pepper sauce. Pour over the salad
- and toss to coat. Cover and refrigerate at least 1 hour before serving.
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 6