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Ingredients 0/16
Why You'll Keep Making This
This salad is a perfect blend of fresh ingredients and bold Mexican flavors. It’s light yet satisfying, making it great for any meal. The combination of crunchy vegetables and tender chicken keeps every bite interesting and delicious.
Cooking Advice
- Use cooked chicken that is warm or cold depending on your preference.
- Add a squeeze of fresh lime juice to brighten the flavors just before serving.
- Toast the tortilla strips or nuts for extra crunch and a deeper flavor.
- Add a squeeze of fresh lime juice to brighten the flavors just before serving.
- Toast the tortilla strips or nuts for extra crunch and a deeper flavor.
Directions
Combin the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro in a big bowl. In another smaller bowl, whisk together the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and a splash of hot pepper sauce until it’s smooth and creamy. Pour this dressing over the salad and gently toss everything together so the flavors blend nicely. Cover the bowl with plastic wrap and pop it in the fridge for at least an hour to let all the ingredients soak up the flavors. When you’re ready, give it a quick stir and serve chilled.
Serving Variations
Serve this salad on its own for a light lunch or dinner. It also pairs well with warm tortillas or crispy chips. For a heartier meal, add black beans or avocado slices on top.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Keep any crunchy toppings separate and add them just before serving to maintain their texture. If the salad feels dry, drizzle a little extra dressing before eating.
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people cooked this recipe
