Mexican Chopped Chicken Salad with Jalapeno Dressing

1. Prepare the Dressing:
   • In a small bowl, mix together the pickled chili peppers, mayonnaise, sour cream, chopped cilantro, lime juice, and paprika.
   • Add enough milk to achieve the desired consistency for the dressing. Stir well and refrigerate until ready to serve.
2. Prepare the Hominy:
   • In a large nonstick skillet, gently heat the hominy over low heat for about 4 minutes.
   • Add a pinch of cayenne pepper to the hominy and stir. Remove from heat.
3. Assemble the Salad:
   • On a large serving dish, arrange the romaine lettuce, cooked shredded chicken, mango slices, avocado slices, grape tomatoes, diced sweet pepper, and the cooked hominy.
4. Serve:
   • Drizzle the prepared jalapeno dressing over the salad just before serving.
   • Optionally, sprinkle crumbled fresh cheese and pumpkin seeds on top for added flavor and texture.

1. Nutritional Information (Per Serving):
   • Calories: 217
   • Total Fat: 14g (Saturated Fat: 3g)
   • Cholesterol: 30mg
   • Sodium: 240mg
   • Total Carbohydrate: 15g (Total Sugars: 7g)
   • Protein: 9g
   • Vitamins and Minerals: Vitamin C, Calcium, Iron, Potassium, Folate, Vitamin B-12, Vitamin B-6 (Amounts vary based on serving size)

Enjoy your vibrant and flavorful Mexican Chopped Chicken Salad with Jalapeno Dressing!