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Mexican chicken salad

Yield: 4 Servings

Ingredients:

• 2 c Cooked diced chicken
• 1/4 c Sour cream
• 1/4 c Mayonnaise
• 1/4 c Finely chopped carrot
• 2 tb Cilantro
• 2 tb Capers (drained)
• 2 tb Red Bell Pepper - -finely chopped
• 2 tb Lemon juice
• 1/2 ts Ground cumin
• 1/4 c Finely chopped onion
• 1/4 c Tabasco Brand Jalapeno Sauce
• 1 Avocado

Instructions:

peeled and wedged Lettuce leaves Paprika Toss all ingredients except avocado lettuce and paprika. When well mixed refrigerate 30 minutes. Serve on lettuce leaves with avocado wedges. Sprinkle with paprika.

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