Ingredients
1
cup buttermilk
3/4
cup mayonnaise
1/3
cup chopped fresh chives
1/4
teaspoon pepper
2
cups shredded Mexican cheese blend (8 oz)
4
medium tomatoes, diced
3
packages (9 oz each) frozen southwestern-flavored chicken breast strips, thawed
1
bag (1 lb) frozen corn, cooked, drained and cooled
3
cups julienne-cut (2x1/8x1/8-inch) jicama (about 1 medium)
4
ripe avocados
1/4
cup lime juice
Preparation
In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.
