Chicken, Black Bean, And Corn Salad With Chipotle Mayonnaise

• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 cup corn (cut from about 2 ears)
• 2 lbs grilled chicken breasts, cubed
• 1/4 cup minced fresh cilantro stem, washed well and spun dry
• 1/4 cup minced bottled roasted red peppers or 1/4 cup pimiento
• 1/2 cup plain yogurt
• 3 avocados, halved and pitted
• chipotle mayonnaise (use 1/2 cup)
• 1 chipotle chile in adobo, sauce*
• 1/2 teaspoon adobo sauce
• 2 teaspoons Worcestershire sauce
• 1 cup mayonnaise

1. In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
2. In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
3. Serve in avocado halves.
4. Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
5. In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

black beans, corn, chicken breasts, cilantro stem, red peppers, plain yogurt, avocados, mayonnaise, adobo sauce, worcestershire sauce, mayonnaise

Taken from www.food.com/recipe/chicken-black-bean-and-corn-salad-with-chipotle-mayonnaise-316525 (may not work)