Southwest Chicken & Corn Salad

Servings: 4 | Serving size: about 2 1/2 cups salad

Cooking Time: 45 Minutes

This recipe can be multiplied and makes great leftovers. Keep tightly covered in the refrigerator for up to 3-4 days.

Ingredients

• 16 ounces boneless skinless chicken thighs
• 3 ears fresh corn
• 1 15-ounce can no salt added black beans (drained and rinsed)
• 2 medium stalks celery (diced)
• 1 large green bell pepper (seeded and diced)
• 1 large shallot (minced)
• 1/4 cup pepitas
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• fresh ground black pepper to taste
• 1/2 lime (juiced)
• 2 Tbsp reduced fat sour cream
• 2 Tbsp reduced-fat mayonnaise
• 1 large avocado (peeled and sliced)

Place a large skillet in the oven and preheat to 325°F.

While the oven is preheating peel the corn husks back but leave attached at the base of the cob. Remove the corn silks and rinse well.

Fold the cornhusks back around the corn and then wrap each cob with aluminum foil.

When the oven is hot place the chicken in the pan. Place the wrapped corn in the oven.

Roast the chicken for about 15 – 20 minutes. Remove to a plate and let cool.

Roasting the corn will take 20 to 25 minutes. Remove and allow to cool in the foil.

When the chicken is cool, cut into medium dice and place in a large mixing bowl.

When the corn is cool, cut the corn kernels from the cob and add to the bowl.

Add the celery, bell pepper, chili powder, paprika, cumin, oregano, salt, pepper, lime, sour cream and mayonnaise.

Fold together until well blended. Chill well before serving with 1/4 sliced avocado garnishing each serving.