Chicken, Black Bean, and Corn Salad with Chipotle Mayonnaise

  • Yield : 6 servings
  • Prep Time : 30m
  • Ready In : 30m
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  • 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


Step 1

In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside. In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop. Serve in avocado halves.

Step 2

Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce. In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

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