Mexican Chicken Salad
WHAT YOU NEED
- ½ package (5 oz.) Ranchero® Queso Fresco, crumbled
- 4 cups coarsely shredded cooked chicken or turkey (about 1 lb.)
- 1 lb. jicama, peeled and cut into 1/4 inch thick matchsticks
- 1 tsp. serrano chile, finely chopped
- 3 scallions, finely chopped
- ½ cup fresh cilantro, chopped
- DRESSING
- 1 cup Cacique® Crema Mexicana
- 1 ripe avocado, quartered, pitted, and peeled
- ¼ cup fresh lime juice
- 1 large garlic clove, finely chopped
- ¼ tsp. salt
- ½ tsp. black pepper
HOW TO MAKE IT
- In a blender or food processor, mix Cacique® Crema Mexicana, avocado, garlic, lime juice, salt and pepper until smooth. Toss salad ingredients with dressing in a large bowl until combined well.
