Ingredients
6
6 servings
- •2 ½ cups shredded cooked chicken meat
- •½ cup julienned carrots
- •¼ cup julienned red bell pepper
- •¼ cup julienned jicama
- •¼ cup julienned red onion
- •2 (11 ounce) cans whole kernel corn, drained
- •1 cup cherry tomatoes, halved
- •3 avocados, peeled, pitted, and chopped
- •2 tablespoons chopped fresh cilantro
- •½ cup sour cream
- •⅔ cup mayonnaise
- •2 tablespoons fresh lemon juice
- •½ teaspoon ground cumin
- •½ teaspoon salt
- •¼ teaspoon pepper
- •1 (1.25 ounce) package taco seasoning
- •1 teaspoon hot pepper sauce
Instructions
- In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
- In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutritional Facts
Per 6 servings
- Calories: 607
- Carbohydrate: 38g
- Fat: 44g
- Fiber: 10g
- Protein: 22g
- Sugar: 6g
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