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chopped celery
½ cup
ground cumin
½ teaspoon
chopped onion
¼ cup
sliced black olives drained
1 can (2¼ ounces)
1 cup
ripe avocado peeled, cubed
1
minced parsley
1 tablespoon
fresh lime juice
1 teaspoon
large lettuce leaf cups
12
chopped cilantro
2 tablespoons
minced green chiles
2 tablespoons
diced, cooked chicken
2½ cups
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Combine the chicken, celery, onion avocado, olives and chilies together in a bowl. In another bowl, whisk together the prepared dressing, cilantro, parsley, lime juice and cumin. Toss with salad ingredients. Chill until ready to serve.
Serve salad mixture rolled in chilled lettuce cups or allow guests to assemble their own lettuce cups.
