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      Tex-Mex Chicken Salad

      Tex-Mex Chicken SaladBy: Chef Emerald Coleman

      Ingredients:

      • 3 cups cooked Chicken, chopped
      • 15 oz can Black beans, chopped
      • 1 cup Jicama, peeled and chopped
      • 1 Red bell pepper, chopped
      • 1 Poblano pepper, seeded and minced
      • 4 oz Monterey jack cheese, diced
      • 2 tbsp fresh Chives, minced
      • 1/2 tsp Salt
      • 1/4 tsp Garlic powder
      • Flour tortillas

      Dressing Ingredients:

      • 2 ripe Avocados, peeled and sliced
      • 1/2 cup fresh Cilantro leaves
      • 1/2 cup Sour cream
      • 1/4 cup fresh Lime juice
      • 1/4 cup Mayonnaise
      • 1/2 tsp Sugar
      • 1/4 tsp Salt

      Directions:

      1. In a blender, combine dressing ingredients and process until smooth. {}Cover and refrigerate up to 3 days.

      2. In a large bowl, stir together chicken and next 8 ingredients.

      3. Add avocado dressing, stirring to combine.

      4. Cover and refrigerate up to 3 days.

      May serve wrapped in tortillas, if desired.

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