Mexican Spiced Chicken Salad – GFCFSF

September 24, 2016


Mexican Spiced Chicken Salad - GFCFSF

2 cups shredded cooked chicken (boiled, grilled or baked, skin and bones removed)
1/2 cup mayo (add more if desired)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
2 cloves garlic, minced
1 teaspoon jalapeno, minced
1 tablespoon lime juice
Salt and pepper, to taste

Mix well and refrigerate 30 minutes, or until serving. Serve on greens or in an avocado.

chicken salad in avocado

Chicken salad on greens