Mexican Chopped Chicken Salad with Jalapeno Dressing
Ingredients
¼ cup sliced pickled jalapeño chile peppers, finely chopped
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons snipped fresh cilantro
1 tablespoon lime juice
½ teaspoon paprika
1 tablespoon milk
1 cup canned yellow hominy, rinsed, drained, and patted dry
Cayenne pepper
4 cups shredded romaine lettuce
1 cup shredded cooked chicken
1 mango, halved, seeded, peeled, and sliced
1 avocado, halved, seeded, peeled, and sliced
⅔ cup grape tomatoes, halved
½ cup chopped orange or yellow sweet pepper
Queso fresco, crumbled (optional)
Pumpkin seeds (pepitas) (optional)
When they say , this main dish salad recipe definitely fits the ticket. With all of the ingredients lined up in rows, it's almost too pretty to eat. Not only does it look gorgeous, but serving on a platter lets each diner at the table build their own special salad.
Instructions
Step 1
For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve.
Step 2
In a large nonstick skillet heat hominy over low heat 4 minutes or until heated through, stirring gently. Sprinkle with cayenne pepper.
Step 3
On a large platter arrange hominy and the next six ingredients (through sweet pepper.) Serve with dressing and, if desired, queso fresco and/or pumpkin seeds.
Recipe and image courtesy of Mexican Chopped Chicken Salad with Jalapeno Dressing | Better Homes & Gardens (bhg.com)