Tex-Mex Chicken Salad

Serve this salad rolled up in a tortilla for a lunch wrap (it makes enough for 2 to 3 wraps, but can easily be doubled if you have more leftover chicken) or on tortilla chips for an appetizer or snack. You can easily substitute any leftover roast chicken or a store-bought rostisserie bird.

Yield:

about 1-3/4 cups

Ingredients

1. For the dressing:
2. ================
3. 2 Tbs. sour cream
4. 1-1/2 Tbs. fresh lime juice, more as needed
5. Generous pinch ground cumin
6. .
7. For the salad:
8. ================
9. 1/2 ear fresh corn, browned under the broiler or on a grill, kernels removed (about 1/3 cup)
10. 1 cup chopped or shredded leftover Beer-Brined Butterflied Chicken
11. 1/3 cup medium-diced cherry tomatoes
12. 1/3 cup small-diced avocado
13. 2 Tbs. thinly sliced scallions (about 2 scallions)
14. 2 Tbs. chopped fresh cilantro
15. 1 tsp. minced fresh jalapeño or serrano
16. Kosher salt and freshly ground black pepper

Directions

1. In a small bowl, combine the sour cream, 1-1/2 Tbs. lime juice, and cumin and mix well. In a medium bowl, combine chicken, corn, tomatoes, avocado, scalllions, cilantro and jalapeño. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.
2. Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

Notes