Southwestern Chicken Salad

• 4 cups Bell & Evans chicken breast, cubed and cooked or D’Artagnan Smoked Chicken
• 2/3 cup bi-colored corn on cob (remove kernels from cob)
• 1/2 cup red bell peppers (sliced small and thin)
• 1/2 cup black beans
• 2 TBS chopped scallions

DRESSING:

• 1 cup mayonnaise
• 1 tsp. garlic, chopped
• 1 TBS Tuong Ot Sriracha Sauce
• 2 tsp. lemon juice
• 2 tsp. lime juice
• 1 tsp. fresh cilantro, chopped
• 1/4 tsp. crushed red pepper
• 1/4 tsp. cumin
• 1/8 tsp. chili powder
• 1/4 tsp. honey

In a large bowl, combine chicken, corn, red bell peppers, black beans and scallions and set aside.

In a separate bowl, add the mayonnaise, garlic, sriracha sauce, lemon juice, lime juice, cilantro, red pepper, cumin, chili powder and honey. Whisk until well combined. Toss with chicken mixture above until fully coated. Can be refrigerated or serve immediately.