1/2of a small avocadomashed (you'll use the other half in the salad)
good sized pinch of ground cumin
For the Chicken Salad:
1cupcookedshredded chicken
1cupsweet corn kernels
1roma tomatodiced
1/2avocadodiced (other half from dressing)
1/4cupthinly sliced green onions
1/2cupchopped fresh cilantro
1small jalapenoseeds removed & diced
tortilla chips for serving
Instructions
For the dressing:
In a small bowl, combine the sour cream, lime juice, mashed avocado and cumin and mix well. Set aside.
For the Chicken Salad:
In a medium bowl, combine the chicken, corn, tomatoes, avocado, green onions, cilantro and jalapeƱo. Add the dressing and gently fold all ingredients together.
Refrigerate for at least 1 hour to allow the flavors to meld. Stir before serving.
Serve on top of your favorite tortilla chips*
Notes
*I served the chicken salad on top of fried flour tortilla rounds I made myself. I simply used a medium sized biscuit cutter to cut circles out of flour tortillas. Then fried them until golden in vegetable oil in a large skillet over medium heat.RECIPE INSPIRED BY: Fine Cooking