Southwest Chicken Salad

• 4 cups cubed rotisserie chicken
• 2 cups frozen corn, thawed
• 1 cup chopped roasted sweet red peppers
• 1 cup chopped red or sweet onion
• 1 cup minced fresh cilantro
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• 4 teaspoons honey
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon coarsely ground pepper
• Torn mixed salad greens and sliced almonds
• Whole wheat pita pocket halves and lettuce leaves
• Whole wheat tortillas and sliced ripe avocado

1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
2. Salads: Top salad greens with chicken salad; sprinkle with almonds.
3. Pitas: Line pita halves with lettuce leaves; fill with chicken salad.
4. Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

cubed rotisserie chicken, frozen corn, sweet red peppers, red, fresh cilantro, lime juice, olive oil, honey, ground cumin, salt, chili powder, ground pepper, mixed salad, pocket, tortillas

Taken from www.tasteofhome.com/recipes/southwest-chicken-salad/ (may not work)