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

Recipe by Oxmoor House January 1995

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Recipe Summary test

Yield:
2 1/4 cups.
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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.

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Source

Oxmoor House Cooking Light Collection

Nutrition Facts

19 calories; calories from fat 24%; fat 0.5g; saturated fat 0.1g; protein 2.6g; carbohydrates 0.7g; cholesterol 6mg; sodium 23mg.
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