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Cinco de Mayo. We hope that you enjoy the last day of April. For May, it's time to enjoy this creamy, savory take on chicken salad.
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Here's a great lunch to make on Cinco de Mayo or at any time. It's a savory, not-too-spicy salad of chicken, avocado, red bell pepper and carrot seasoned with cumin and cilantro.
To make this a special lunch, we fried up fresh corn tortilla chips, a fairly quick process. The fresh, crispy chip is a perfect compliment to this delicious salad.
In a separate bowl, combine the chicken, carrots, red bell pepper, onion, avocado and cilantro.
Pour the dressing over the chicken and vegetables and mix well. Chill for at least 1 hour before serving. Makes about 4 servings.
Prep time: 20 minutes; Total time: 1 hour 20 minutes
Recipe editor Patricia Mitchell
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