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South-of-the-Border Chicken Salad

4 1/2 cups cooked, diced chicken
2 3/4 cups whole kernel corn, well drained
2 1/2 cups canned black beans, drained
1 cup diced red pepper
1 cup diced green pepper
1 1/2 cups thinly sliced scallions
2 tablespoons thinly sliced, seeded jalapeno pepper
2/3 cup pine nuts, toasted
1/2 cup prepared hickory flavor barbecue sauce
3/4 cup prepared Italian salad dressing (not creamy)
2 tablespoons chili powder
1 tablespoon ground cumin
2 1/2 tablespoons fresh lime juice
2 1/2 tablespoons chopped cilantro
1 1/2 teaspoons hot pepper sauce

1. In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well.
2. In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well.
3. Pour dressing mixture over chicken mixture and toss to coat evenly. Refrigerate, covered, 3 hours or overnight.
4. Serve in a large, fried tortilla shell over a bed of shredded lettuce. If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.