Mexican Chicken Salad

by Millie Bentley

Greetings. Here is a quick, easy recipe that meets our KISS (Keep it Simple, Sweetheart) criteria. Diana Gamez, a friend in Anchorage who has contributed before, suggested it. She found the recipe on a bottle of Tabasco Jalapeno sauce and altered it by adding pasta – you can try it either way.

Mexican Chicken Salad

2 cups cooked cut-up chicken

2 tablespoons fresh cilantro, chopped

2 tablespoons capers, drained

¼ cup chopped carrots

¼ cup finely chopped onion

Pasta of your choice and amount, optional


¼ cup sour cream

¼ cup mayonnaise

2 tablespoons lemon juice

½ teaspoon lemon juice

½ teaspoon ground cumin

½ cup tabasco jalapeno sauce

1 avocado, sliced into wedges

lettuce leaves


Mix salad dressing ingredients and set in refrigerator to let flavors mingle. If using pasta: cook, rinse, and set aside to cool (Radiatorri pasta is great in this salad – it holds the dressing in its little ridges.) Next mix the six salad ingredients in a large bowl with pasta. Pour on dressing and toss well. Serve on six salad plates lined with lettuce leaves, placing avocado slices on the side and sprinkling a dash of paprika over all. Enjoy.

Until next week, dear Reader, vaya con Dios.