Santa Fe Chicken Salad

What do you do with a ton of left over wedding food? Repurpose it! The catering company was generous enough to pack up all the left over chicken, ribs, pulled pork, and veggies we could ever want, and my mom froze it all into individual servings (brilliant!).  Yesterday Blake and I defrosted a package of chicken and made grilled chicken pitas.  Today, I decided to make something else with the leftovers.  The best part was it didn't take long at all since the chicken was already cooked.  Instead of mayonnaise, I used Greek Yogurt and avocado.  It was delicious, especially topped off with the Sweet Onion, Jalapeno dressing.  Subbing Greek Yogurt for mayo made this dish much healthier, and I grilled the corn to add a bit of a kick!

INGREDIENTS:  
1 Chicken Breast  - cubed
1 Corn on the cob - (grilled without stalk - optional)
1/2 Red Pepper - diced
1/2 Sweet Onion - diced
1/2 Cup Black Beans - rinsed and drained
1/2 Avocado - mashed
1 Small cup plain Greek Yogurt
Salt and Pepper

1.  While the corn is grilling, begin mashing the avocado into a large bowl until smooth.  Mix the Greek Yogurt in with the avocado, adding salt and pepper to taste. 

2.  Chop up the chicken, red pepper, and onion.  Add them into a large bowl along with the black beans once rinsed.  Add the items to the bowl with the avocado mixture.  Once the corn is finished grilling, cut it off the stalk, and add it to the rest of the ingredients. 

3.  Allow the chicken salad to sit in the fridge while you set up the items for the salad and make the dressing. 



DRESSING:
2 Tbs. Dijon Mustard
2 Tbs. Honey
1 Jalapeno - minced
1/4 Sweet Onion - grated 
1/4 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
Salt and Pepper

1.  Mix the mustard, honey, jalapeno, onion, and cider together until well mixed.  Once well mixed, drizzle in the olive oil, while stirring quickly.  Season with salt and pepper as needed. 

2.  Scoop a spoonful or two of the Chicken Salad on top of the lettuce, top it off with the dressing, and enjoy!