Chicken Cancun Cups

8 Reviews
  • Prep 10 m
  • Cook 10 m
  • Total 20 m
Servings: 6

Ingredients

  • ½ cup chopped celery
  • ½ teaspoon ground cumin
  • ¼ cup chopped onion
  • 1 can (2¼ ounces) sliced black olives drained
  • 1 cup Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 ripe avocado peeled, cubed
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh lime juice
  • 12 large lettuce leaf cups
  • 2 tablespoons chopped cilantro
  • 2 tablespoons minced green chiles
  • 2½ cups diced, cooked chicken

Directions

  1. 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. 2. Serve salad mixture rolled in chilled lettuce cups or allow guests to assemble their own lettuce cups.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews

(8)
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Chicken Cancun Cups is rated 4.6 out of 5 by 8.
Rated 5 out of 5 by from Absolutely loved it!
Date published: 2011-08-21
Rated 5 out of 5 by from Great for parties and brunch Served this at my last brunch and it was a big hit!
Date published: 2011-03-03
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