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Mexican Rotisserie Chicken Salad Lettuce Cups

Here's how you make Mexican Rotisserie Chicken Salad Lettuce Cups
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  • Servings: 4-6
  • Prep: 15-20m
  • Cook: 0m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1 pound chicken, shredded from store-bought rotisserie chicken
  • 4 ounces baby butter leaf lettuce
  • 4 ounces pepper jack cheese, freshly shredded
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 small red onion, diced
  • 15 ounces of black beans, drained and rinsed (1 can)
  • 1 avocado, diced
  • 1/4 cup fresh cilantro leaves, chopped
  • Dressing
  • 2 limes, juiced
  • 3 tablespoons olive oil
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons cumin
  • 1/2 teaspoons garlic powder
  • 1/4 teaspoons smoked paprika
  • 1/4 teaspoons salt, plus more to taste
  • 1/4 teaspoons pepper
  • Toppings
  • 1/2 cup of sour cream
  • 1 lime, cut into wedges for squeezing
  • Chili powder (for sprinkling over the top)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large bowl, combine the shredded chicken, diced bell peppers, diced red onion, and black beans.

  • Step 2: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper.

  • Step 3: Pour the dressing over the chicken and vegetable mixture, and toss to combine. For best results, let the mixture sit in the refrigerator for a couple of hours so the flavors can mingle.

  • Step 4: Add the shredded cheese, diced avocado and fresh cilantro to the bowl, and gently toss to combine.

  • Step 5: Lay individual Sweet Baby Butter leaves on a platter and place a spoonful of chicken salad on top.

  • Step 6: Top with a dollop of sour cream, a squeeze of lime, and a sprinkle of chili powder. Serve immediately.

We hope you enjoy this recipe!

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