Tex-Mex Chicken Salad

Tex-Mex Chicken Salad

This Tex-Mex Chicken Salad takes you on a trip south of the border. Avocado adds to the creaminess of the dressing, while peppers, black beans, and cilantro bring in some favorite Southwestern flavors.

Tex-Mex Chicken Salad
Makes 8½ cups
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Ingredients
  1. 3 cups chopped cooked chicken
  2. 1 (15-ounce) can black beans, rinsed and drained
  3. 1 cup peeled and chopped jicama
  4. 1 red bell pepper, chopped
  5. 1 poblano pepper, seeded and minced
  6. 4 ounces Monterey Jack cheese, finely diced
  7. 2 tablespoons minced fresh chives
  8. ½ teaspoon salt
  9. ¼ teaspoon garlic powder
  10. Avocado Dressing (recipe follows)
  11. Flour tortillas
Instructions
  1. In a large bowl, stir together chicken and next 8 ingredients. Add Avocado Dressing, stirring to combine. Cover and refrigerate up to 3 days. Serve wrapped in tortillas, if desired.
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Avocado Dressing
Makes about 2 cups
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Ingredients
  1. 2 ripe avocados, halved, pitted, peeled, and sliced
  2. ½ cup fresh cilantro leaves
  3. ½ cup sour cream
  4. ¼ cup fresh lime juice
  5. ¼ cup mayonnaise
  6. ½ teaspoon sugar
  7. ¼ teaspoon salt
Instructions
  1. In the container of a blender, combine all ingredients, and process until smooth. Cover and refrigerate up to 3 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/