Recipe information
Yield
Makes 4 to 6 servings
Ingredients
For dressing
1 firm-ripe California avocado, quartered, pitted, and peeled
1 cup sour cream
1/4 cup fresh lime juice
1 large garlic clove, finely chopped
l 1/4 teaspoons salt
1/2 teaspoon black pepper
For salad
4 cups coarsely shredded cooked chicken (about 1 pound)
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
3 scallions, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped fresh serrano chile
Preparation
Step 1
Blend dressing ingredients in a blender until smooth.
Step 2
Toss salad ingredients with dressing in a large bowl until combined well.
