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Mexican Chicken Salad

3 star rating
 

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Submitted by: Katisha1579039

 

Avocado dressing coats a chicken and vegetable mixture in this main-dish salad. Serve it on a busy weeknight or prepare it for special guests.
 

Ingredients

  • Dressing:
  • 1 small, ripe avocado
  • 1 cup fat-free sour cream
  • 1/4 cup lime juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 drops bottled hot pepper sauce
  • Salad:
  • 4 cups shredded, cooked chicken
  • 1 red sweet pepper, thinly sliced
  • 1 medium carrot, shredded
  • 2 cups shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • Lettuce leaves

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Interact

 
Method

Place dressing ingredients in a blender or food processor. Cover and blend or process until smooth. Combine salad ingredient in a large bowl, mix in dressing and chill for 1 hour to allow flavors to blend. Serve on lettuce leaf lined plates.

 

Notes: This salad has lots of crunch and color, and the dressing has just enough zip to give it a fiesta flavor. It's perfect for a luncheon or as part of a Latin buffet.

 

Number of Servings: 6

 

Submitted by: Katisha1579039 ()

 

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