Chicken CancunCups
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Ingredients(12)
- ½ cup
chopped celery
- ½ teaspoon
ground cumin
- ¼ cup
chopped onion
- 1 can (2¼ ounces)
sliced black olives drained
- 1 cup
- 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
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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