Chicken Salad with Corn and Cilantro
Serve with salad greens, or roll the chicken in a wrap for a quick lunch.
½ cup extra-virgin olive oil
½ cup rice vinegar
¼ cup freshly squeezed lime juice (about 2 limes)
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon Tabasco or other hot sauce
4 cups cubed cooked chicken
2 ears yellow corn, kernels removed
½ cup chopped cilantro
½ red bell pepper, diced
4 green onions (white and green parts), thinly sliced
To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic, salt, pepper and hot sauce in medium bowl.
Add cubed chicken, corn, cilantro, bell pepper, green onions and stir well to coat. Serve cold or at room temperature.
Adapted from “Pure Flavor” by Kurt Beecher Dammeier