2 to 3 Cup Cooked, shredded chicken
1/3 Cup Sour cream
2/3 Cup Mayonnaise
2 Teaspoon Fresh lemon or lime juice
1/2 Teaspoon Ground cumin
1/2 Teaspoon Salt
1/4 Teaspoon White pepper
1 Teaspoon Tabasco or jalapeno sauce (more or less to taste)
1/2 Cup Sliced carrot
1/4 Cup Diced red bell pepper
1/4 Cup Finely chopped white onion
2 Small, ripe Haas avocados, chopped
2 Teaspoon Fresh cilantro, chopped
In a small bowl, stir together the sour cream, mayonnaise, lemon or lime juice, cumin, salt, white pepper and tabasco. This mixture is the salad dressing, so taste it and adjust the seasonings, if desired.
In a separate bowl, combine the chicken, carrots, red bell pepper, onion, avocado and cilantro.
Pour the dressing over the chicken and vegetables and mix well. Chill for at least 1 hour before serving. Makes about 4 servings.