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
DRESSING
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
paprika
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.
