How to make
The chicken fillet is cooked until done. Let it cool down. Cut it into large slices.
The raw carrot is cut into sticks. Cut the red pepper into sticks as well. Cut the avocado into large cubes.
Cut the red onion into thin slices. The corn is drained from the liquid. The cherry tomatoes are cut into halves. The chili pepper is is cut into very small pieces. Coriander is added.
In a bowl, mix the chicken fillet, carrot, red pepper, red onion, corn, cherry tomatoes, avocado, coriander and chilli pepper. Carefully stir not to crush the avocado.
In a bowl, mix the spices: Taco, hot paprika, sour cream, mayonnaise, lime juice, salt, cumin and black pepper. Mix until homogeneous. Pour over the main chicken salad, stir and refrigerate for about 1 hour.
The traditional Mexican chicken salad is very tasty.
Note: Unique Chicken Mexican Salad. You can feel the crunchy carrots and pepper, a mild taste of avocado, a nice red onion and the aroma of coriander. The spiciness is absorbed by the cream and mayonnaise and is not irritating, but it is mandatory and if it is omitted it will not be a real Mexican salad, but the most ordinary chicken salad.
I also had half a can of canned peas and I added them, so the salad tolerates a light version, but within limits.
The only thing that can be replaced in this salad is coriander, which has a strong and unique aroma, with parsley. The quantity of the salad is large and the products can be divided into two.
