Skip to main content
Epicurious
Gourmet

Mexican Chicken Salad

3.9

(28)

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

  1. Step 1

    Blend dressing ingredients in a blender until smooth.

    Step 2

    Toss salad ingredients with dressing in a large bowl until combined well.

TagsAvocadoVegetableSour CreamDairyChickenPoultryJicamaRoot VegetableCilantroHerbs & SpicesMainLunchDinnerGluten FreeNut FreeQuickEasyWeeknight MealsBlenderGourmet
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.