Cook The Book: Mexican Chicken Salad With Black Bean Salsa

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the dressing:

1 ripe avocado

1/2 cup sour cream

3 tablespoons lime juice

1 clove garlic, peeled

1 teaspoon kosher salt or 1/2 teaspoon table salt

A good grinding of black pepper

For the salad:

2 1/2 cups shredded cooked chicken

1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)

2 scallions, finely shredded

1/2 cup finely chopped cilantro

3 cups shredded romaine lettuce

1 fifteen-ounce can black beans

2 tomatoes, seeded and roughly chopped

1/3 cup roughly chopped pickled jalapeƱos

1 tablespoon lime juice

1 teaspoon sea salt

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