Mexican Chicken Salad with Black Bean Salsa

If you can’t find jicama for this wonderful salad, you can use sliced water chestnuts.

For the dressing:
1 ripe avocado, pitted and flesh scooped out
1/2 cup sour cream
3 tbs. lime juice
1 garlic clove. peeled
1 tsp. kosher or sea salt
good grinding of black pepper

For the salad:
2 1/2 cups shredded cooked chicken
2 scallions, sliced
1 jicama, peeled and cut into matchsticks
1/2 cup chopped cilantro
3 cups torn romaine lettuce

For the salsa:
1 x 15 oz. can black beans, drained and rinsed
2 tomatoes, deseeded and chopped
1/3 cup diced green chilies
1 tbs. lime juice
1 tsp. kosher or sea salt

Begin by making the dressing. Tip all the ingredients in a small food processor or blender and and mix until smooth. Check the seasoning and set aside.

Stir together the salsa ingredients and set aside.

Put all the salad ingredients in a large bowl and spoon over the dressing. Toss well. Spoon the salsa on the top and serve.

Serves 4-6

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