Southwestern Chicken Salad

David and I love this dish for three reasons:

1) Healthy Mexican food!

2) Easy to make

3) Makes a big batch that warms up really well

Also, I like it because it looks pretty! :) The recipe suggests serving this cold over salad greens or in a pita, but David and I like to heat it up in the microwave, and put it in a warmed tortilla with some guacamole. Enjoy!

4 cups cubed rotisserie chicken

2 cups frozen corn, thawed

*1 cup chopped roasted sweet red peppers

1 cup chopped red or sweet onion

1 cup fresh minced cilantro

Dressing:

3 Tbsp. lime juice

3 Tbsp. olive oil

4 tsp. honey

2 tsp. ground cumin

1 tsp. salt

1 tsp. chili powder

1/2 tsp. coarsely ground pepper

Tortillas, and avocado slices or guacamole

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.

*It's pretty easy to make your own roasted red peppers, and there are some good recipes for that online.