Mexican chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Chicken; Cut Up |
| ¼ | cup | Dairy Sour Cream |
| ¼ | cup | Mayonnaise Or Salad Dressing |
| ¼ | cup | Carrot; Finely Chopped |
| 2 | tablespoons | Cilantro;Fresh,FinelySnipped |
| 2 | tablespoons | Capers |
| 2 | tablespoons | Pimentos; Canned, Chopped |
| 2 | tablespoons | Lime Juice |
| ½ | teaspoon | Cumin; Ground |
| ½ | teaspoon | Oregano Leaves; Dried |
| ¼ | cup | Onion; Chopped, 1 Small |
| 1 | x | Lettuce Leaves |
| 1 | each | Avocado; * |
| 1 | x | Paprika |
Directions
* Avocado should be peeled and cut into wedges. Toss all ingredients except lettuce, avocado and paprika. Serve on lettuce with avocado; sprinkle with paprika.
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