How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Mexican Chicken Salad With Black Bean Salsa?

You need 16 ingredients. The key ingredients include: 1 ripe avocado, 1/2 cup sour cream, 3 tablespoons lime juice, 1 clove garlic, peeled, and more.

Is Cook The Book: Mexican Chicken Salad With Black Bean Salsa suitable as salads?

Yes, Cook The Book: Mexican Chicken Salad With Black Bean Salsa falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Mexican Chicken Salad With Black Bean Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Mexican Chicken Salad With Black Bean Salsa Recipe

Name: Cook The Book: Mexican Chicken Salad With Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe avocado; 1/2 cup sour cream; 3 tablespoons lime juice; 1 clove garlic, peeled; 1 teaspoon kosher salt or 1/2 teaspoon table salt; A good grinding of black pepper; 2 1/2 cups shredded cooked chicken; 1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips); 2 scallions, finely shredded; 1/2 cup finely chopped cilantro; 3 cups shredded romaine lettuce; 1 fifteen-ounce can black beans; 2 tomatoes, seeded and roughly chopped; 1/3 cup roughly chopped pickled jalapenos; 1 tablespoon lime juice; 1 teaspoon sea salt

Cook The Book: Mexican Chicken Salad With Black Bean Salsa

Eats Now Editorial Team · 364 kcal · Salads

Cook The Book: Mexican Chicken Salad With Black Bean Salsa – a delicious recipe with avocado, sour cream, lime juice, clove garlic, kosher salt, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Cook The Book: Mexican Chicken Salad With Black Bean Salsa

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