Spicy Chicken Salad With Veggies

Spicy Chicken Salad With Veggies

Southern Living AUGUST 2004

  • Yield: Makes 4 to 6 servings


  • 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.


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Spicy Chicken Salad With Veggies recipe