Creamy Lime Chicken Salad with Pico de Gallo {Fresh Salsa}
A creamy cilantro Mexican inspired Chicken Salad served with tasty Pico de Gallo.
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
Instructions
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.
