2 1/2 cups shredded cooked chicken meat
1/2 cup julienned carrots
1/4 cup julienned red bell pepper
1/4 cup julienned jicama
1/4 cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3 avocados – peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
1/2 cup sour cream
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce


Combine chicken lightly with carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados and cilantro.
Use another bowl to blend the sour cream with mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning and hot pepper sauce. Add the dressing with the salad and toss until coated. Put cover and place it in the refrigerator for an hour and serve.