Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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cool Texas salad Ingredients:
1 (15 1/2 ounce) can black beans, drained and rinsed |
1 cup corn (cut from about 2 ears) |
2 lbs grilled chicken breasts, cubed |
1/4 cup minced fresh cilantro stem, washed well and spun dry |
1/4 cup minced bottled roasted red peppers or 1/4 cup pimiento |
1/2 cup plain yogurt |
3 avocados, halved and pitted |
1 chipotle chile in adobo, sauce |
1/2 teaspoon adobo sauce |
2 teaspoons worcestershire sauce |
1 cup mayonnaise |
Directions:
1. In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
2. In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
3. Serve in avocado halves.
4. Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
5. In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
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