Served with sliced radishes and crispy pork skins, this spicy chicken salad looks like restaurant fare—but you can make it at home in just 20 minutes.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. hot pepper sauce
6 large radish es, halved lengthwise, then sliced (about 2 cups), divided
4 green onions, chopped, divided
1-1/2 lb. boneless skinless chicken breast s, cooked, shredded
1 small jicama, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded lettuce
2 oz. fried pork skin s, cut into 8 pieces
Add To Shopping List
Let's Make It
Mix mayo and pepper sauce in large bowl.
Reserve 1/2 cup radishes and 2 Tbsp. onions. Add all remaining ingredients except pork skins to mayo mixture; mix lightly.
Refrigerate several hours or until chilled. Top with reserved radishes and onions just before serving. Serve with pork skins.
Use any leftovers in a sandwich or a wrap.
Fried pork skins can be found fresh or packaged at most Mexican grocery stores.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.