2cupsdiced chickenfrom a pre-cooked rotisserie chicken
½cupchopped fresh cilantro
¼teaspoonkosher or fine sea salt
¼teaspoonfreshly ground black pepper
1medium ripe avocado
Gluten-free tortilla chipsfor serving
For the dressing:
6tablespoonsextra-virgin olive oil
3tablespoonsfresh lime juicefrom 1-2 limes
2tablespoonshoney
1tablespoonred wine vinegar
¼teaspoongarlic powder
¾teaspoonkosher or fine sea salt
¼teaspoonfreshly ground black pepper
Instructions
Bring 1-2 inches of water to a boil in a medium pot. Add the corn and turn the heat down to low. The water should not be covering the corn. Simmer for 2-3 minutes. Drain the corn and transfer to a medium bowl. Let cool.
Meanwhile, place the chopped red onion in a small bowl and cover with water. Let sit for about 10 minutes, then drain completely.
Add the red onion, beans, chicken, cilantro, salt, and pepper to the bowl with the cooled corn. Combine all of the dressing ingredients in a blender and blend until smooth. Pour over the salad and toss well to coat. Cover and refrigerate preferably overnight or for at least 1 hour.
Right before serving or packing, dice the avocado and gently stir it into the salad. Taste and adjust salt and pepper, if desired. Serve cold with tortilla chips for scooping.