This was a great way to use leftover rotisserie chicken. We served this in pitas with guacamole (see recipe below) and lettuce. Spencer and I thought it was yummy, but maybe a little sweet, so I plan to halve the honey next time.
2 cups cubed rotisserie chicken
1 can corn, drained
1/2 c. chopped red peppers (optional: roast them)
1/2 c. chopped red onion
1/2 c. minced fresh cilantro
Dressing:
3 T. fresh lime juice
3 T. olive oil
4 t. honey
2 t. ground cumin
1 t. salt
1 t. chili powder
1/2 tsp. coarsely ground pepper
Combine the first five ingredients in a large bowl. Whisk the dressing ingredients in a small bowl, pour over the chicken mixture and toss to coat. Refrigerate until serving. Serve over salad greens. Optional: Line pita halves with lettuce leaves, fill with chicken salad. OR Place chicken salad off center on tortilla, top with avocado, roll up (wrap).
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