Mexican Chicken Salad

3 cups shredded chicken breast
1/2 cup julienned carrots
1/4 cup julienned red onion
3/4 cup cherry tomatoes, quartered
3 Tbsp chopped fresh cilantro
1/2 cup sour cream
2/3 cup mayonnaise
2 Tbsp fresh lemon juice
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp black pepper
1 chopped fresh jalapeno, veined & seeded

Mix and refrigerate for at least an hour before serving. Serve on croissants, toast, or a bed of lettuce. Great with sliced avocado!