Creamy Lime Chicken Salad with Pico de Gallo {Fresh Salsa}

Leafy lettuce wraps filled with flavorful chicken salad, diced tomatoes, red onions, avocado, and cilantro, served with tortilla chips and lime wedges on a white surface.

Little Figgy Food

Creamy Lime Chicken Salad with Pico de Gallo {Fresh Salsa}

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A creamy cilantro Mexican inspired Chicken Salad served with tasty Pico de Gallo.

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Prep Time 20

Total Time 20

Servings: 4 - 6

Ingredients Method Notes

Ingredients

For the Chicken Salad:

½ cup Sour Cream
1 heaping Tbls Mayonnaise
Zest of 1 Lime
Juice of 2 Limes
1 - 2 Tbls Milk used to thin if necessary
6 - 8 cups cooked Chicken shredded (about 1 rotisserie or 4 Chicken Breast)

For the Pico de Gallo:

2 medium Tomatoes diced
½ large Red Onion finely diced
½ - 1 Jalapeno Pepper finely diced (optional)
½ cup fresh Cilantro chopped
Salt & Pepper to taste
Juice of 2 Limes

To serve:

1 - 2 Avocados sliced
Bibb or Romaine Lettuce leaves left whole
Cilantro chopped

Method

Chicken Salad:

Mix together the Sour Cream, Mayo, Lime Juice & Zest until well combined. If necessary, add 1 - 2 Tbls Milk to thin. The creamy mixture should be the consistency of salad dressing & not too thick.
Add the creamy mixture to the cooked & shredded Chicken and mix until the chicken is coated. Chill until ready to use.

Pico de Gallo:

Mix together the diced Tomatoes and finely diced Onion and Jalapeno (optional), Cilantro & the juice of 2 Limes. Season with Salt & Pepper to taste. Chill until ready to serve.

To Assemble:

To serve, simply add the Chicken Salad over the bed of Lettuce, topped off with Pico de Gallo and slices of Avocado and garnish with more Cilantro, if desired.

Notes

The Chicken Salad is best served chilled, but can be warmed if desired. You can serve in traditional taco shells or tortilla shells if you prefer.Keep stored in the refrigerator for up to 3 days for both the Chicken Salad & Pico de Gallo for the best taste.

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