This Tex-Mex Chicken Salad takes you on a trip south of the border. Avocado adds to the creaminess of the dressing, while peppers, black beans, and cilantro bring in some favorite Southwestern flavors.
Tex-Mex Chicken Salad
2016-03-08 22:32:48
Makes 8½ cups
Ingredients
- 3 cups chopped cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup peeled and chopped jicama
- 1 red bell pepper, chopped
- 1 poblano pepper, seeded and minced
- 4 ounces Monterey Jack cheese, finely diced
- 2 tablespoons minced fresh chives
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Avocado Dressing (recipe follows)
- Flour tortillas
Instructions
- In a large bowl, stir together chicken and next 8 ingredients. Add Avocado Dressing, stirring to combine. Cover and refrigerate up to 3 days. Serve wrapped in tortillas, if desired.
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Avocado Dressing
2016-05-09 20:40:25
Makes about 2 cups
Ingredients
- 2 ripe avocados, halved, pitted, peeled, and sliced
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ¼ cup fresh lime juice
- ¼ cup mayonnaise
- ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
- In the container of a blender, combine all ingredients, and process until smooth. Cover and refrigerate up to 3 days.
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