Mexican Chicken Salad

By Bellacucinam

Ingredients

• For dressing
• 1 firm-ripe California avocado, quartered, pitted, and peeled
• 1 cup sour cream
• 1/4 cup fresh lime juice
• 1 large garlic clove, finely chopped
• l 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• For salad
• 4 cups coarsely shredded cooked chicken (about 1 pound)
• 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
• 3 scallions, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped fresh serrano chile

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Blend dressing ingredients in a blender until smooth.
Toss salad ingredients with dressing in a large bowl until combined well.