Tex-Mex Chicken Salad
Serve this salad rolled up in a tortilla for a lunch 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.
Yields about 1-3/4 cups
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
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.
nutrition information (per serving):
per 1/4 cup without tortillas;
photo: Scott Phillips
From Fine Cooking 79
, pp. 76
June 1, 2006