Mexican Chicken Salad (adapted from Nigella Express)

By GwennW

Ingredients

• Ingredients:
• For the dressing:
• 1 ripe avocado
• 1/2 cup sour cream
• 3 tablespoons lime juice
• 1 clove garlic, peeled
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• A good grinding of black pepper
• For the salad:
• 2 1/2 cups shredded cooked chicken
• 1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
• 2 scallions, finely shredded
• 1/2 cup finely chopped cilantro
• 3 cups shredded romaine lettuce
• For salsa:
• 1 fifteen-ounce can black beans
• 2 tomatoes, seeded and roughly chopped
• 1/3 cup roughly chopped pickled jalapeños
• 1 tablespoon lime juice
• 1 teaspoon sea salt

Preparation

Step 1

To make dressing:
Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients. Process dressing till smooth.

Place all the salad ingredients into a large bowl. Set aside.

To make the black bean salsa:
Drain and rinse the beans; mix beans in a bowl with the tomatoes, jalapeños, lime juice, and salt. Check seasoning.

Pour the salsa and the dressing over the salad, making sure everything gets coated well.