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Mexican Chicken Salad
By Chef Andrew Faulkner

Mexican Chicken Salad



1 ripe Organic Avocado quartered pitted and peeled
1 cup Sour Cream
1/4 cup Organic Limes juice freshly squeezed
1 large Organic Garlic finely chopped
1 1/4 teaspoons Salt
1/4 teaspoon Black Pepper Salad
4 cups Chicken cooked and coarsely shredded
1 pound Jicama peeled and cut into 1/4 inch thick matchsticks
3 Scallions finely chopped
1/2 cup Cilantro chopped
1 teaspoon Serrano Chiles finely chopped


Blend dressing ingredients in a blender until smooth.

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


Notes for Nutritional Facts

Used roasted chicken, light meat, no skin no bone.

Used 1/4 cup chop scallions (for 3 whole)