South-of-the-Border Chicken Salad

  • Yield 6 servings


4-1/2 cups cooked, diced chicken
2-3/4 cup whole kernel corn, well drained
2-1/2 cup canned black beans, drained
1 cup diced red pepper
1 cup diced green pepper
1-1/2 cup 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 tablespoon fresh lime juice
2-1/2 tablespoon chopped cilantro
1-1/2 teaspoon hot pepper sauce


  1. 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.