3 c. smoked chicken breast, chopped
7 oz. jar roasted red bell pepper, drained and diced
1/2 c. each chopped red onion and chopped jicama
2 poblano chilies, seeded and chopped
2 avocados, chopped
1 c. mayonnaise
Juice from 3 limes
11/2 to 2 Tbs. ground cumin
1 Tbs. salt
3/4 c. cilantro leaves, chopped
Boston Bibb lettuce leaves
Cilantro sprigs, optional garnish
Lime slices, optional garnish
Tortilla chips
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Combine chicken, red bell pepper, red onion, jicama, poblano chilies and avocados in a large bowl. In a small bowl, blend together the mayonnaise, lime juice, cumin, salt, and chopped cilantro. Pour dressing over salad and mix well. Adjust seasonings.
Line salad plates with lettuce leaves. Divide salad equally between plates. Garnish with cilantro sprigs and lime slices, or as desired. Serve tortilla chips on the side.
Yield: 4 - 6 servings
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