Chicken, Black Bean, and Corn Salad with Chipotle Mayonnaise

• 1 pound or 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 cup cooked corn (cut from about 2 ears)
• 2 pounds grilled chicken breasts, cubed
• 1/4 cup minced cilantro sprigs, washed well and spun dry
• 1/4 cup minced bottled roasted red pepper or pimento
• 1/2 cup plain yogurt
• 1/2 cup chipotle mayonnaise, recipe follows
• 3 avocados, halved and pitted
• 1 canned chipotle chile in adobo sauce*
• 1/2 teaspoon adobo sauce
• 2 teaspoons Worcestershire sauce, or to taste
• 1 cup mayonnaise
• *available in specialty shops and mail order from Mo Hotto-Mo Betta (800) 462-3220

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

black beans, corn, chicken breasts, cilantro sprigs, red pepper, plain yogurt, mayonnaise, avocados, chipotle chile, adobo sauce, worcestershire sauce, mayonnaise

Taken from www.foodnetwork.com/recipes/chicken-black-bean-and-corn-salad-with-chipotle-mayonnaise.html (may not work)