Tex-Mex Chicken Salad

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Add some pizzazz to your weekend cooking with a chicken salad bursting with Tex-Mex flavors. The combination of textures, flavors and healthy ingredients make this a stand-out for lunch or dinner. Make the salad a few hours before serving refrigerate for flavors to meld. The salad is best eaten the day it's made. Use a rotisserie chicken as a time saver. Salad options for serving include:Romaine lettuce leaves, edible taco shell, flour tortilla. Pump up the hotness level by increasing spices equally to 1/2 teaspoon each and adding in  diced jalapeno pepper.    
Recipe serves 4 and is an Ever Ready Special. 

Ingredients: 

• 3 cups cooked shredded chicken 
• 1/3-1/2 cup diced red onions
• 1 cup mini red and yellow peppers, diced
• 1 cup grape tomatoes, diced 
• 1 cup fresh corn or frozen corn thawed  (I used 1/2 can Seamfresh corn)
• 1 cup black beans, rinsed and drained 
• 1 cup light mayonnaise or combination half Greek Yogurt and half light mayonnaise 
• 1/4 teaspoon each paprika, chili powder, cumin
• Lime juice 
• 2 avocados, pitted and diced

Directions: 

• In a small bowl mix spices and mayonnaise mixture with 2 good squeezes of lime. Mix well and set aside. 
• In a large bowl combine shredded chicken, onions, peppers, tomatoes, corn, and beans. 
• Mix in as much mayonnaise mixture needed to moisten veggies.
• Refrigerate for a few hours. Serve with avocado slices. 

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