Chicken Salad with Corn and Cilantro

• 1/2 cup extra-virgin olive oil
• 1/2 cup rice vinegar
• 1/4 cup freshly squeezed lime juice (1 to 2 limes)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon Tabasco or other hot sauce
• 4 cups cubed poached chicken (page 230)
• 2 large ears yellow corn, kernels removed (about 1 1/3 cups)
• 1/2 cup chopped fresh cilantro
• 1/2 red bell pepper, diced
• 4 green onions (white and green parts), thinly sliced
• 2 jalapeno peppers, seeded and diced

1. To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
2. Add the chicken, corn, cilantro, bell pepper, green onions, and jalapenos, and stir well to coat.
3. Serve cold or at room temperature.
4. The salad will keep, covered, for up to 1 day in the refrigerator.

extravirgin olive oil, rice vinegar, freshly squeezed lime juice, chili powder, ground cumin, garlic, kosher salt, freshly ground black pepper, hot sauce, chicken, corn, fresh cilantro, red bell pepper, green onions, peppers

Taken from www.epicurious.com/recipes/food/views/chicken-salad-with-corn-and-cilantro-387734 (may not work)