Main Dish Salads: Kiki's Mexican Chicken Salad

2 1/2 cups shredded cooked chicken meat1/2 cup julienned carrots1/4 cup julienned red bell pepper1/4 cup julienned jicama1/4 cup julienned red onion2 (11 ounce) cans whole kernel corn, drained1 cup cherry tomatoes, halved3 avocados - peeled, pitted, and chopped2 tablespoons chopped fresh cilantro1/2 cup sour cream2/3 cup mayonnaise2 tablespoons fresh lemon juice1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1 (1.25 ounce) package taco seasoning1 teaspoon hot pepper sauceIn a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving. Amount Per Serving  Calories: 607 | Total Fat: 43.6g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 607

Total Fat: 43.6gCholesterol: 61mgSodium: 1140mgTotal Carbs: 37.8g    Dietary Fiber: 9.9gProtein: 22.1g VIEW DETAILED NUTRITION
About: Nutrition Info

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