You can chop the chicken into bigger chunks to serve it as a salad.

Recipe by Oxmoor House January 1995

Gallery

Recipe Summary

Yield:
2 1/4 cups.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a mortar and pestle or miniature food processor; mash until a smooth paste forms. Spoon mixture into a medium bowl; add sour cream, and stir well. Stir in chicken, chiles, and onion. Cover and chill 2 hours. Serve with fresh raw pepper slices or other raw vegetables, Melba toast, or unsalted crackers; or use as a sandwich spread.

    Advertisement

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

19 calories; calories from fat 24%; fat 0.5g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 2.6g; carbohydrates 0.7g; fiber 0g; cholesterol 6mg; iron 0mg; sodium 23mg; calcium 0mg.
Advertisement
Advertisement