Chicken Salad
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
Dressing:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
Salad: Torn mixed salad greens and sliced almonds. Pitas: Whole wheat pita pocket halves and lettuce leaves. Wraps: Whole wheat tortillas and sliced ripe avocado.
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
Salads: Top salad greens with chicken salad; sprinkle with almonds. Pitas: Line pita halves with lettuce leaves; fill with chicken salad. Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up. Makes 6 cups.
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