Cinco de Mayo Chicken Salad
Megan
Perfect for a summer supper or a tangy lunch in May! It can be eaten as a salad with a fork, or as chicken salad on a bun or in a soft tortilla wrap.
ingredients
- 2 c cooked chicken, shredded
- 1/4 c plain yogurt
- 1/4 c light mayonnaise
- 2 Tb lemon juice
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp hot sauce (or more.. olé!)
- 1/2 c thinly sliced carrot
- 2 Tb chopped cilantro (optional)
- 1/4 c diced red pepper
- 1/4 c chopped green onion
- optional: avocados, lettuce leaves, wraps, or rolls and paprika.
directions
- 1
Blend in a large bowl yogurt, mayonnaise, lemon juice, cumin, salt and hot sauce. Toss in chicken, carrots and cilantro.
- 2
Toss in pepper and green onion.
- 3
Chill for 1 hour or more before serving.
- 4
Serve on a bed of lettuce leaves, avocado wedges and sprinkle with paprika. Or envelope in a wrap with lettuce and avocado. Or spoon onto a bun or bread and eat as a sandwich.
notes
This is a great way to use up a whole BBQ'd chicken from the store... or a Thanksgiving turkey?!
Source: Megan's Mom
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