Mexican Chopped Chicken Salad with Jalapeno Dressing

By Jahel

Ingredients

• ¼ cup sliced pickled jalapeño chile peppers finely chopped
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon lime juice
• ½ teaspoon paprika
• 1 – 2 tablespoon milk
• 1 cup canned yellow hominy, rinsed and drained and patted dry
• Cayenne pepper
• 4 cups shredded romaine lettuce
• 1 cup shredded cooked chicken
• 1 mango, halved and seeded and peeled and sliced
• 1 avocado halved and seeded and peeled and sliced
• cup grape tomatoes, halved
• ½ cup chopped orange or yellow sweet pepper
• Queso fresco crumbled (optional)
• Pumpkin seeds (pepitas) (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve.

Step 2

In a large nonstick skillet heat hominy over low heat 4 minutes or until heated through, stirring gently. Sprinkle with cayenne pepper.

Step 3

On a large platter arrange hominy and the next six ingredients (through sweet pepper.) Serve with dressing and, if desired, queso fresco and/or pumpkin seeds.