Wednesday, October 12, 2011

Tex-Mex Chicken Salad


  • 1 Cup shredded leftover Rotisserie Chicken
  • 1/2 ear grilled fresh corn, kernels removed (about 1/3 Cup)
  • pinch ground cumin

  • 1-1/2 Tablespoons fresh lime juice, more as needed
  • 1/3 Cup medium-diced cherry tomatoes
  • 1/3 Cup small-diced avocado
  • 2 thinly sliced scallions 
  • 2 Tablespoons chopped fresh cilantro
  • 1 teaspoon minced fresh jalapeno
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons sour cream


To prepare salad dressing: In a small bowl, combine the sour cream, lime juice, and cumin and mix well; and set aside.

In a medium bowl, combine chicken, corn, tomatoes, avocado, scallions, cilantro and jalapeno. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

1 comment:

  1. This sounds wonderful!! I am so making this. It will be a hit at our house.