Name: Mexican Chicken Salad
Yield: Makes 4 to 6 servings
Ingredients: 1 firm-ripe California avocado, quartered, pitted, and peeled; 1 cup sour cream; 1/4 cup fresh lime juice; 1 large garlic clove, finely chopped; l 1/4 teaspoons salt; 1/2 teaspoon black pepper; 4 cups coarsely shredded cooked chicken (about 1 pound); 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks; 3 scallions, finely chopped; 1/2 cup chopped fresh cilantro; 1 teaspoon finely chopped fresh serrano chile

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

For dressing

1 firm-ripe California avocado, quartered, pitted, and peeled

1 cup sour cream

1/4 cup fresh lime juice

1 large garlic clove, finely chopped

l 1/4 teaspoons salt

1/2 teaspoon black pepper

For salad

4 cups coarsely shredded cooked chicken (about 1 pound)

1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks

3 scallions, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon finely chopped fresh serrano chile

Preparation

Step 1
Blend dressing ingredients in a blender until smooth.
Step 2
Toss salad ingredients with dressing in a large bowl until combined well.

TagsAvocado Vegetable Sour Cream Dairy Chicken Poultry Jicama Root Vegetable Cilantro Herbs & Spices Main Lunch Dinner Gluten Free Nut Free Quick Easy Weeknight Meals Blender Gourmet

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

The Most-Saved Recipes in the Epicurious App This Week

Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.

Chicken Salad With Grapes and Walnuts

This chicken salad nails it—creamy, herby, and endlessly riffable.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!