makes 6-8 servings
1 lb. leftover rotisserie chicken removed from the bones and diced
3/4 cup seeded and diced English cucumber
1 cup grape tomatoes
1 1/2 cup peeled and diced jicama
1 cup each diced red and yellow pepper
1 18 oz. can black beans, drained and rinsed
2-3 cups fresh sweet corn, removed from the cob
1 minced scallion
Combine all ingredients and toss.
4 oz. Ranch dressing
3/4 cup diced, roasted and peeled red pepper
1 1/2 tsp. chili powder
salt and pepper to taste
Puree all ingredients and pour over the salad. Toss well. Top with
crisp bacon or Baco’s (optional).