Spicy Chicken Salad With Veggies

Recipe from

Southern Living


3 tablespoons fresh lemon juice, divided
1/4 cup plain yogurt
1/3 cup light mayonnaise
1 teaspoon salt
1/4 to 1/2 teaspoon ground cumin
2 teaspoons hot sauce
4 cups chopped cooked chicken breasts
1/2 cup thin carrot strips
1/4 cup finely chopped red bell pepper
4 green onions, finely chopped
1 tablespoon chopped fresh cilantro
2 avocados
Red leaf lettuce leaves


Stir together 2 tablespoons lemon juice, yogurt, and next 4 ingredients in a medium bowl until blended. Stir in chicken and next 4 ingredients. Cover and chill 1 hour.

Peel and thinly slice avocados. Spoon salad over lettuce leaves. Toss avocado slices in remaining 1 tablespoon lemon juice, and arrange slices around chicken salad.

Note: For testing purposes only, we used Tabasco Pepper Sauce for hot sauce.

Beth Rhodes, San Antonio, Texas,

Southern Living

August 2004
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