Cook The Book: Mexican Chicken Salad With Black Bean Salsa

• 1 ripe avocado
• 1/2 cup sour cream
• 3 tablespoons lime juice
• 1 clove garlic, peeled
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• A good grinding of black pepper
• 2 1/2 cups shredded cooked chicken
• 1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
• 2 scallions, finely shredded
• 1/2 cup finely chopped cilantro
• 3 cups shredded romaine lettuce
• 1 fifteen-ounce can black beans
• 2 tomatoes, seeded and roughly chopped
• 1/3 cup roughly chopped pickled jalapenos
• 1 tablespoon lime juice
• 1 teaspoon sea salt

1. Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients. Process dressing till smooth.
2. Place all the salad ingredients into a large bowl, pour dressing over and toss to coat.
3. Drain and rinse the beans; mix beans in a bowl with the tomatoes, jalapenos, lime juice, and salt. Check seasoning, then serve with the salad above, either separately in a small bowl or on top of the salad itself.

avocado, sour cream, lime juice, clove garlic, kosher salt, black pepper, chicken, jicama, scallions, cilantro, shredded romaine lettuce, fifteenounce, tomatoes, pickled jalapeufos, lime juice, salt

Taken from www.seriouseats.com/recipes/2008/03/nigella-lawson-mexican-chicken-salad-black-bean-salsa-recipe.html (may not work)