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Fiesta Chicken Salad
I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work. Prep Time: approx.
   15 Minutes. Cook Time: approx. 0 Minutes. Ready in: approx. 75 minutes .
   Makes 6 servings.

   Printed from
6  Foster Farms Simply Raised Boneless Skinless Thigh Fillets
Salad Ingredients
1/2 cup julienned (matchstick-sized strips) carrots
1/4 cup julienned red bell pepper
1/4 cup julienned jicama
1/4 cup julienned red onion
2 (11 ounce)) cans whole kernal corn, drained
1 cup cherry tomatoes, halved
3  avocados - peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
Dressing Ingredients
1/2 cup sour cream
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

1. Preheat grill to medium-high heat and lightly oil grate. Grill thighs for about 10 minutes on each side or until internal temperature reaches 165F. Let cool to room temperature and shred.

2. In a large bowl, gently mix the shredded chicken and salad ingredients.

3. In a separate bowl, whisk the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate at least 1 hour before serving.