Southwest Chicken Salad

• 1/2 cup mayo
• 1/2 cup sour cream
• 1 tbsp milk
• 2 tbsp minced tomato
• 1 tbsp white vinegar
• 1 tbsp minced onion
• 1/2 tsp parsley
• 1/2 tsp sriracha sauce
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/2 tsp dried dill
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 3 boneless skinless chicken breasts
• 1 can black beans drained
• 1 can Mexicali corn drained
• 1 hass avocado
• 1 small block cheddar cheese
• 1 cup chopped tomato
• 1 cup chopped green onion
• 1/2 box small shell pasta
• 1/2 bag crushed tortilla chips
• to taste salt and pepper

1. Cook pasta according to package directions and drain
2. Season chicken breasts with salt and pepper and cook until juices run clear
3. Meanwhile in a large bowl mix first 15 ingredients.
4. Cube chicken and add to the bowl along with the pasta, tomato, onion, corn, and black beans.
5. Mix to incorporate.
6. Refrigerate for 4 hours to allow flavors to blend
7. When ready to serve cube avocado and cheese.
8. Add to bowl, along with tortilla chips, and stir to incorporate.
9. Enjoy

mayo, sour cream, milk, tomato, white vinegar, onion, parsley, sriracha sauce, salt, paprika, dill, cayenne pepper, cumin, garlic, pepper, chicken breasts, black beans, corn, hass avocado, cheddar cheese, tomato, green onion, shell pasta, tortilla chips, salt

Taken from cookpad.com/us/recipes/411327-southwest-chicken-salad (may not work)