Kiki’s Mexican Chicken Salad I have many favorite chicken salad recipes, but my family and friends love spicy food. That’s when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.Advertisement
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
Per Serving: 607 calories; protein 22.1g; carbohydrates 37.8g; fat 43.6g; cholesterol 61.5mg; sodium 1139.6mg.