Email to Cat      

Mexican Chicken Salad

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"This chicken salad is great in a wrap, on crackers, with corn chips for dipping, or on a bed of butter lettuce with a crusty roll. Cumin, cilantro, and chiles (if you want them) give it Mexican flavor and flair."

List of Ingredients

â—¦ â…“ cup sour cream
â—¦ â…“ cup mayonnaise
â—¦ 3 tablespoons freshly squeezed lime juice
â—¦ 2 tablespoons tomato salsa
â—¦ 2 tablespoons minced fresh cilantro
â—¦ 1 tablespoon minced canned green chiles (optional)
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon ground cumin
â—¦ 2 cups diced roasted chicken
â—¦ â…” cup canned black beans, drained
â—¦ â…“ cup diced red bell pepper
â—¦ â…“ cup frozen or canned corn kernels
â—¦ 1 scallion, thinly sliced
â—¦ ½ avocado, pitted, peeled and cubed


Recipe

In a bowl, stir together the sour cream, mayonnaise, lime juice, salsa, cilantro, chiles (if using), salt, pepper, and cumin.

Add the chicken, black beans, bell pepper, corn, and scallion and gently fold them into the sour cream mixture with a rubber spatula. Add the avocado and gently fold it into the mixture.

Cover the bowl and chill for at least 30 minutes before serving, or store in an airtight container in the refrigerator for up to 3 days.


Makes about 4 cups