PREP Time
25 min
DIFFICULTY
Easy
COOK Time
5 min
Servings
4-5

Mexican Chicken Salad

Ingredients

  • ½ package (6 oz.) Ranchero® Queso Fresco, shredded

  • 4 cups coarsely shredded cooked chicken or turkey (about 1 lb.)

  • 1 lb. jícama, peeled and cut into ¼” thick matchsticks

  • 1 tsp. serrano chile, finely chopped

  • 3 scallions, finely chopped

  • ½ cup fresh cilantro, chopped


Dressing:

  • 1 cup Cacique® Crema Mexicana

  • 1 ripe avocado, quartered, pitted, and peeled

  • ¼ cup fresh lime juice

  • 1 large garlic clove, finely chopped

  • ¼ tsp. salt

  • ½ tsp. black pepper

Preparation Method
In a blender or food processor, mix Cacique® Crema Mexicana, avocado, garlic, lime juice, salt and pepper until smooth. Toss salad ingredients with dressing in a large bowl until combined well.

Note: If you have leftover chicken or turkey, you can add to this dish by seasoning chicken or turkey with:

  • ½ tsp. oregano

  • ½ tsp. garlic powder

  • ¼ tsp. cumin

  • Salt and pepper, to taste


(Meat should be shredded).
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