Ingredients

• 2.5 cups shredded cooked chicken meat
• 0.5 cups julienned carrots
• 0.25 cups julienned red bell pepper
• 0.25 cups julienned jicama
• 0.25 cups julienned red onion
• 2 , 11 ounce
• 1 cup cherry tomatoes , halved
• 3 avocados , peeled, pitted, and chopped
• 2 tablespoons chopped fresh cilantro
• 0.5 cups sour cream
• 0.67 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 1 , 1.25 ounce
• 1 teaspoon hot pepper sauce

Instructions

1. 1 In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
2. 2 In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition per serving