South of the Border Chicken Salad

This quick and easy, spiced up South of the Border Chicken Salad is loaded with all the south of the border flavors you love! Served up in lettuce cups, wrapped in a tortilla, on a bed of lettuce, or even as a dip, this delicious, creamy chicken salad is a real crowd pleaser!

Serves 3-4

Mexican Chicken Salad

Ingredients:

 

2 cups diced cooked chicken
½ cup shredded sharp cheddar cheese
¼ cup diced bell pepper
2 Tbsp. finely diced purple onion
½ cup frozen corn, thawed
½ cup black beans, drained and rinsed
1 Tbsp. chopped fresh cilantro
1 medium avocado, diced
Garnish Options: Diced Tomato, Sliced Olives, Sliced Green Onions, Crushed Corn Chips

Dressing:
½ cup sour cream
1/3 cup mayonnaise
½ tsp. Fiesta Brand Garlic Powder
1 tsp. Fiesta Brand Taco Seasoning
¼ tsp. lime zest
¼ tsp salt

Directions

Combine the first 7 ingredients in a large bowl and toss to combine.

Combine the sour cream, mayonnaise and next 4 ingredients and stir will to combine. Pour over the chicken mixture and toss gently. Cover and chill the salad for at least an hour before serving. Just before serving gently mix in the diced avocado. Serve and garnish as desired.

Recipe Notes:
This recipe can easily be double for meal prep or entertaining a crowd!