South-of-the-Border Chicken Salad

Serving Size  : 6     Preparation Time : 0:00

Categories    : Chicken  Salad        
                  
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2     cups  cooked, diced chicken

   2 3/4     cups  whole kernel corn -- well drained

   2 1/2     cups  canned black beans -- drained

       1       cup  diced red pepper

       1       cup  diced green pepper

   1 1/2      cups  thinly sliced scallions

       2        tablespoons  thinly sliced, seeded jalapeno pepper

     2/3       cup  pine nuts -- toasted

     1/2       cup  prepared hickory flavor barbecue sauce

     3/4       cup  prepared Italian salad dressing (not creamy)

       2        tablespoons  chili powder

       1        tablespoon  cumin

   2 1/2       tablespoons  fresh lime juice

   2 1/2       tablespoons  chopped cilantro

   1 1/2       teaspoons  hot pepper sauce

In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well.

In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well.

Pour dressing mixture over chicken mixture and toss to coat evenly.

Refrigerate, covered, 3 hours or overnight. Serve in a large, fried tortilla shell over a bed of shredded lettuce.

If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese.