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Recipe

Tex-Mex Chicken Salad

Scott Phillips

Yield: Yields about 1-3/4 cups

Serve this salad rolled up in a tortilla for a lunch or dinner wrap (it makes enough for 2 to 3 wraps, but can easily be doubled if you have more leftover chicken) or on tortilla chips for an appetizer or snack. You can easily substitute any leftover roast chicken or a store-bought rostisserie bird.

Ingredients

For the dressing:

  • 2 Tbs. sour cream
  • 1-1/2 Tbs. fresh lime juice, more as needed
  • Generous pinch ground cumin

For the salad:

  • 1/2 ear fresh corn, browned under the broiler or on a grill, kernels removed (about 1/3 cup)
  • 1 cup chopped or shredded leftover Beer-Brined Butterflied Chicken
  • 1/3 cup medium-diced cherry tomatoes
  • 1/3 cup small-diced avocado
  • 2 Tbs. thinly sliced scallions (about 2 scallions)
  • 2 Tbs. chopped fresh cilantro
  • 1 tsp. minced fresh jalapeño or serrano
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1/4 cup without tortillas
      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 30
      Sodium (mg): 250
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 9

Preparation

  • In a small bowl, combine the sour cream, 1-1/2 Tbs. lime juice, and cumin and mix well. In a medium bowl, combine chicken, corn, tomatoes, avocado, scalllions, cilantro and jalapeño. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.
  • Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

Reviews

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Reviews

  • user-3576705 | 07/08/2014

    My Family gave this recipe 2 thumbs up. It is very easy and simple to make. The only different ingredient that I used was grilled lemon pepper chicken instead of the beer brined chicken. I used it as a dip & for sandwiches!! Excellent party dip!!

  • dicktabbutt | 11/04/2013

    Don't trap me like this!

  • tgold22 | 08/17/2013

    I decided to make this and use it as a dip with homemade tortilla chips for a party. It turned out great! I doubled the recipe, and adjusted everything to taste. It needed a little extra dressing, jalepenos (deseeded so it wouldnt overwhelm anyone) and I added a lot more (4 ears total) roasted corn... It was delicious. Next time I may take the advice of the other reviewer and marinade the chicken a bit in advance. It was a big hit. We are still enjoying what's left!

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