Mexican Chicken Salad

Want something spicy and unexpected to knock your fiesta up to the next level? Try this Mexican chicken salad. It's an easy chicken salad recipe that uses jalapenos and avocados to give it a Mexican spin! Enjoy!

Notes

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Preparation Time3 hr

Ingredients

1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks

Instructions

Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers.
Cover and refrigerate 2 to 3 hours.
Add rice and avocado chunks; toss lightly, and serve.

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Chef 7087677

Jul 26, 2010

Just wanted to let you know I got rave reviews when I brought this to work Sat. night. I fixed a double batch and just had about 1 cup left (if that much) for my husband to try. We served it in edible bowls, sub- stituted yellow rice for reg. rice, and used canned chilies instead of jalepenos (wish we hadn't have done that!), and everyone really enjoyed it so much. Keep up the great work! And thanks for all the other won- derful recipes!