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Happy Cinco de Mayo

Cinco de Mayo has become one of Texas' most fun unofficial official holidays. It's like a continuous fusion of Mexico and the Lone Star State together into a most unique culture. One tasty example of this is our recipe for Cinco de Mayo Chicken Salad. Now, pass the cilantro!

Did you see last week's newsletter Taco Salad

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Enjoy this Texas Cooking recipe and have a great week!

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Cinco de Mayo Chicken Salad

Cinco de Mayo Chicken Salad

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, all in a creamy dressing.

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.

Ingredients:
  • 2 to 3 cups cooked, shredded chicken
  • 1/3 cup sour cream
  • 2/3 cup mayonnaise
  • 2 tablespoons fresh lemon or lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon Tabasco or jalapeño sauce (more or less to taste)
  • 1/2 cup sliced carrot
  • 1/4 cup diced red bell pepper
  • 1/4 cup finely chopped white onion
  • 2 small, ripe Haas avocados, chopped
  • 2 tablespoons chopped fresh cilantro
  1. In a small bowl, stir together the sour cream, mayonnaise, lemon or lime juice, cumin, salt, white pepper and tabasco. This mixture is the salad dressing, so taste it and adjust the seasonings, if desired.
  2. In a separate bowl, combine the chicken, carrots, red bell pepper, onion, avocado and cilantro.
  3. Pour the dressing over the chicken and vegetables and mix well. Chill for at least 1 hour before serving.

Kitchen tools you'll need: Mixing Bowls, Skillets, Rubber Spatula

More recipes:Once Upon a Time in Mexico Chicken Salad with Jalapeño-Lime Dressing , Aloha Chicken Salad.

Lone Star List

Here are some things that caught my eye this week!

  1. Mexican Please: Short Ribs Carne Asada
  2. Support Texas Barbecue: Barbecue-loving graphic designer M. Brady Clark launches a site to sell merchandise to support Texas barbecue.
  3. NYT Food: How to Cook and Freeze a Large Piece of Meat, and Eat for Weeks A large, inexpensive roast is a boon for busy home cooks: Prepare it simply, then let it star in a number of fast weeknight meals.
  4. How to close a bag of chips with no clip.
  5. Book sales surge as self-isolating readers stock up on ‘bucket list’ novels
  6. How to start regrowing green onions and other vegetables on your windowsill
  7. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

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