2½ cups chicken meat, cooked, shredded
½ cup carrots, julienned
¼ cup red bell pepper, julienned
¼ cup jicama, julienned
¼ cup red onion, julienned
11 oz whole kernel corn, (2 cans) drained
1 cup cherry tomatoes, halved
3 avocados, peeled, pitted, and chopped
2 tbsp fresh cilantro, chopped
½ cup sour cream
⅔ cup mayonnaise
2 tbsp fresh lemon juice
½ tsp ground cumin
½ tsp salt
¼ tsp pepper
1¼ oz taco seasoning, (1 pkg)
1 tsp hot pepper sauce
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving. Enjoy!
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