Tex-Mex Chicken Salad
Thanks to Jamey Kline!
2 tbsp sour cream
1 ½ tbsp fresh lime juice, more if needed
Generous pinch ground cumin (I usually use close to 1 tsp)
Cayenne pepper, to taste
1 cup cooked chopped or shredded chicken
½ cup cooked corn kernels, slightly browned
½ cup diced cherry tomatoes
1 avocado diced
2 tbsp thinly sliced green onions
2 tbsp chopped fresh cilantro
1 tsp minced fresh jalapeño
Kosher or sea salt and freshly ground black pepper, to taste
Tortilla chips, for serving
In a large skillet, add 2 cups water and 1 cup chicken broth. Season with taco seasoning, cumin and cayenne pepper. Add raw chicken breasts and cook thoroughly. Once cooked, remove and shred or chop. Discard liquid. Use this pan (without rinsing) to cook the corn kernels. Let chicken and corn cool.
In a small bowl, combine sour cream, lime juice, cumin and cayenne pepper. Wisk well.
In a medium bowl, combine chicken and corn, tomatoes, green onions, cilantro & jalapeno. Add the sour cream mixture. Gently fold all ingredients together. Season to taste with salt and pepper.
Refrigerate for at least 1 hour to allow the flavors to meld before serving.
