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South-of-the-Border Chicken Salad

Make South-of-the-Border Chicken Salad at home with Cooked Diced Chicken, Whole Kernel Corn, Canned Black Beans, Red Pepper, and Green Pepper. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 1/2 cup
• 2 3/4 cup
• 2 1/2 cup
• 1 cup
• 1 cup
• 1 1/2 cup
• 2 tbsp
• 2/3 cup
• 1/2 cup
• 3/4 cup
• 2 tbsp
• 1 tbsp
• 2 1/2 tbsp
• 2 1/2 tbsp
• 1 1/2 tsp

Method (preview)

1. 1

   In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well.

2. 2

   In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well.

3. 3

   Pour dressing mixture over chicken mixture and toss to coat evenly.

4. 4

   Refrigerate, covered, 3 hours or overnight.

5. 5

   Serve in a large, fried tortilla shell over a bed of shredded lettuce.

6. 6

   If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese.

7. 7

   "The National Broiler Council and the U.S. Poultry & Egg Association"

8. 8

   Nutr. Assoc.: 0