Mexican Chicken Salad with Black Bean Salsa

By bakers_delight85

Ingredients

• For the Dressing:
• 1 ripe avocado
• 1/2 cup sour cream
• 3 Tbsp. lime juice
• 1 clove garlic, peeled
• 1 tsp. kosher salt or 1/2 tsp. table salt
• good grinding of black pepper
• For the Salad:
• 2-1/2 cups shredded cooked chicken
• 1 lb. jicama, peeled and cut into 1/4-inch matchsticks
• 2 scallions, finely shredded
• 1/2 cup finely chopped cilantro
• 3 cups shredded romaine lettuce
• Tomato and Black Bean Salsa:
• 1 15-ounce can black beans
• 2 tomatoes, deseeded and roughly chopped
• 1/3 cup roughly chopped pickled jalapenos from a jar
• 1 Tbsp. lime juice
• 1 tsp. Maldon salt or another sea salt
• Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, jalapenos, lime juice and salt. Check the seasoning and then serve with the Mexican chicken salad, either in a bowl to the side or dolloped on the same plate.

Preparation

Step 1

Spoon the flesh out of the avocado and put into a blender with all the other dressing ingredients.
Process the dressing until smooth.
Put all the salad ingredients into a bowl, spoon over the dressing, and toss making sure everything gets coated well.