Chicken Cancun Cups
Ingredients(12)
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.
Steps(2)
- 1
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.
- 2
Serve salad mixture rolled in chilled lettuce cups or allow guests to assemble their own lettuce cups.
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