3/4 cup prepared Italian salad dressing (not creamy)
2 tablespoons chili powder
1 tablespoon cumin
2-1/2 tablespoon fresh lime juice
2-1/2 tablespoon chopped cilantro
1-1/2 teaspoon 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.