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Tex-Mex Chicken Salad
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This isn't your everyday chicken salad.
|3 cups cooked chicken, shredded|
|1/3 cup sour cream|
|2/3 cup mayonnaise|
|2 teaspoons fresh lime juice|
|1/2 teaspoon cumin, ground|
|1/2 teaspoon salt|
|1/4 teaspoon white pepper|
|1 teaspoon tabasco|
|1/2 cup carrot, diced|
|1/4 cup red bell pepper, diced|
|1/4 cup white onion, finely chopped|
|2 avocados, chopped|
|2 teaspoons fresh cilantro, chopped|
- In a bowl, mix together the sour cream, mayonnaise, lime juice, cumin, salt, white pepper and tabasco.
- In a separate bowl, combine the chicken, carrots, red bell pepper, onion, avocado and cilantro. Pour the dressing over the chicken and vegetables and mix well.
- Chill for at least 1 hour before serving. Can be mounded over lettuce or greens or served with tortilla chips as an appetizer
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