Kiki's Mexican Chicken Salad

Name: Kiki's Mexican Chicken Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 avocados - peeled, pitted, and chopped; 64 grams julienned carrots; 149 grams cherry tomatoes, halved; 350 grams shredded cooked chicken meat; 2 Tbsps chopped fresh cilantro; 1 teaspoons ground cumin; 33 grams julienned jicama; 2 Tbsps fresh lemon juice; 149 milliliters mayonnaise; 0 teaspoons pepper; 1 teaspoon hot pepper sauce; 37 grams julienned red bell pepper; 40 grams julienned red onion; 1 teaspoons salt; 115 milliliters sour cream; 35 grams package taco seasoning; 624 grams whole kernel corn, drained

Kiki's Mexican Chicken Salad is a gluten free main course. One serving contains 571 calories, 20g of protein, and 43g of fat. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of taco seasoning, bell pepper, kernel corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.

Ingredients you will need

Cherry Tomato

Red Pepper

Red Onion

Avocado

Cilantro

Carrot

Whole Chicken

Jicama

Corn

Equipment you will use

Bowl

In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce.

Ingredients you will need

Hot Sauce

Taco Seasoning Mix

Lemon Juice

Mayonnaise

Sour Cream

Pepper

Cumin

Salt

Equipment you will use

Bowl

Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Equipment

Bowl

Ingredients

Servings:

avocados - peeled, pitted, and chopped 64grams

julienned carrots 149grams

cherry tomatoes, halved 350grams

shredded cooked chicken meat 2Tbsps

chopped fresh cilantro 1teaspoons

ground cumin 33grams

julienned jicama 2Tbsps

fresh lemon juice 149milliliters

mayonnaise 0teaspoons

pepper 1teaspoon

hot pepper sauce 37grams

julienned red bell pepper 40grams

julienned red onion 1teaspoons

salt 115milliliters

sour cream 35grams

package taco seasoning 624grams

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try NV Ruinart , Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 89 dollars per bottle.