Mexican Chicken Salad
Instructions:
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 1 cup salsa, drained
- 2 hard cooked eggs, finely chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped onion
- 1 teaspoon grated lime peel
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- lettuce leaves
- In a large bowl, combine all ingredients except lettuce leaves.
- Mix well.
- Serve over lettuce leaves.