Chicken Salad Santa Fe

This came from one of my new cookbooks with recipes from around the United States. This one happened to be from New Mexico, which I thought was ironic because it's got Santa Fe in the title. Upon reading the description, the contributer owned a restaurant in Texas and upon retirement moved to New Mexico. This was claimed to be an exclusive and very popular salad. Passive time is chill time.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 4  cups  shredded  cooked chicken
• 1⁄2 cup  diced green bell pepper
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  chopped black olives
• 2  green onions, sliced thin
• 3  tablespoons fresh cilantro, chopped
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1  tablespoon lime juice
• 1⁄4 teaspoon chili powder
• 1⁄8 teaspoon cumin
•  salt and pepper

Directions

1. Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices.
2. Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
3. When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.