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Salad
Mexican
4 - 6 servings
15 minutes
0 minutes
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
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 chile, finely chopped
Blend dressing ingredients in a blender until smooth.
Toss salad ingredients with dressing in a large bowl until combined well. Serve.
Nutritional facts: I used roasted chicken, light meat, no skin no bone; and 1/4 cup chop scallions (for 3 whole).
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