Recipe: Mexican Chicken Salad

Mexican Chicken Salad

2 cups cut-up chicken (cooked)
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup finely chopped carrot
2 tablespoons cilantro
2 tablespoons capers (drained)
2 tablespoons finely chopped red bell pepper
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 cup finely chopped onion
4 tablespoons TABASCO brand Green Pepper Sauce
Salt to taste
1 avocado, peeled and cut into wedges
Lettuce leaves
Paprika

Toss all ingredients except avocado, lettuce and paprika. Serve on lettuce leaves with avocado wedges. Sprinkle with paprika. Add more TABASCO green sauce for spicier fare, if desired.

Makes 4 servings.