Cooking In The Heart Of Virginia: Tex-Mex Chicken Salad - WSET.com - ABC13

Tex-Mex Chicken Salad

Tex-Mex Chicken Salad
By: Chef Emerald Coleman

Ingredients:

  • 3 cups cooked Chicken, chopped
  • 15 oz can Black beans, chopped
  • 1 cup Jicama, peeled and chopped
  • 1 Red bell pepper, chopped
  • 1 Poblano pepper, seeded and minced
  • 4 oz Monterey jack cheese, diced
  • 2 tbsp fresh Chives, minced
  • 1/2 tsp Salt
  • 1/4 tsp Garlic powder
  • Flour tortillas

Dressing Ingredients:

  • 2 ripe Avocados, peeled and sliced
  • 1/2 cup fresh Cilantro leaves
  • 1/2 cup Sour cream
  • 1/4 cup fresh Lime juice
  • 1/4 cup Mayonnaise
  • 1/2 tsp Sugar
  • 1/4 tsp Salt

Directions:

1. In a blender, combine dressing ingredients and process until smooth.  Cover and refrigerate up to 3 days.

2. In a large bowl, stir together chicken and next 8 ingredients.

3. Add avocado dressing, stirring to combine.

4. Cover and refrigerate up to 3 days.

May serve wrapped in tortillas, if desired.

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