Southwest Chicken Salad

Southwest Chicken Salad
From Taste of Home, April/May 2010
This is easy, nutritious, and especially great when the weather is hot! You can use the dressing including or your favorite. Serve it over greens, tucked in a pita, or rolled up in a tortilla.

Prep/Total Time: 30 minutes
Yield: 6 cups

4 C. cubed rotisserie chicken
1 can corn, drained
1 C. chopped, roasted sweet red peppers
1 C. chopped onion
1 C. minced fresh 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

SALADS:
Torn mixing salad mixed salad greens and sliced almonds

PITAS:
Whole Wheat pita breads, halved, and lettuce or spinach leaves

WRAPS:
Whole Wheat tortillas and sliced ripe avacado

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.

SALADS:
Top salad greens with chicken salad; sprinkle with almonds

PITAS:
Line pita halves with lettuce leaves; fill with chicken salad.

WRAPS:
Place chicken salad off-center on tortillas; top with avacado. Roll up.
Torn