Shredded chicken dressed with a delightful and tangy avocado, tomato and soured cream sauce, arranged on a bed of Mexican salad. This salad can also be used as a filling for Mexican taco’s.
Avocado Dressing/Gaucamole
2 medium ripe avocado’s, peeled and stoned
30 ml sour cream
1 clove garlic, crushed
1 ml salt
1 ml sugar
30 ml chopped onion
10 ml lemon juice
drops tabasco sauce
Salad Ingredients
Mixed varieties of lettuce, washed and drained
Mixed Mexican Salad
Chicken Mixture
400 g cooked chicken meat, shredded
15 ml sunflower or olive oil
5 ml vinegar
drops tabasco sauce
2.5 ml lemon juice
1 spring onion, finely sliced
- Place all the ingredients for the dressing in a food processor and blend until quite smooth.
- Cover and refrigerate until required.
- Line a suitable serving platter or individual plates with lettuce and sprinkle with Mixed Mexican Salad.
- Place the chicken into a bowl, add the oil, vinegar, tabasco sauce, lemon juice and spring onion and toss together gently.
- Spoon onto the platter or plates and drizzle the dressing over.
Recipe by Carolié de Koster from the Art Of Cooking recipe book page 467.