Mexican chicken or turkey salad with tomato and black bean salsa (Kopie)

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This is the perfect recipe for jazzing up the tired Thanksgiving bird, and for using leftover chicken at any time.

Ingredients

FOR THE DRESSING:
•1 ripe avocado
•125ml sour cream
•3 x 15ml tablespoons lime juice
•1 garlic clove, peeled
•1 teaspoon Maldon salt or 1/2 teaspoon table salt
•Good grinding of black pepper

FOR THE SALAD:
•300g shredded cooked chicken or turkey
•1 x jicama approx. 500g, peeled and cut into 5mm matchsticks
•2 spring onions, finely shredded
•Cupped handful of finely chopped fresh coriander
•125g shredded cos lettuce

FOR THE SALSA:
•1 x 425g can black beans
•2 tomatoes, deseeded and roughly chopped
•1 teaspoon Maldon salt or 1/2 teaspoon table salt
•75g roughly chopped pickled red jalapeno chilli peppers from a jar
•1 x 15ml tablespoon lime juice
Method
1. For the dressing: Spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients.
2. Process the dressing until smooth.
3. For the salad: Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
4. For the Salsa: Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, salt, jalapenos and lime juice.
5. Check the seasoning and then serve with the Mexican Chicken or Turkey Salad, either in a bowl to the side or dolloped on the same plate.
Serves: 4-6