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Prep 30min
Total30min
Servings4
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Ingredients
1
cup fresh corn kernels (from 2 medium ears)
2
tablespoons reduced-fat mayonnaise or salad dressing
2
tablespoons fat-free sour cream
2
tablespoons lime juice
2
teaspoons 40% less-sodium taco seasoning mix
3
cups shredded cooked chicken
1
small red bell pepper, finely chopped (1 cup)
2
medium green onions, finely chopped (2 tablespoons)
1/2
small avocado, pitted, peeled and cubed (1/2 cup)
2
tablespoons chopped fresh cilantro
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Steps
1
In 1-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain.
2
In large salad bowl, mix mayonnaise, sour cream, lime juice and seasoning mix with wire whisk. Add chicken, corn, bell pepper and onions; toss to coat.
3
Gently stir in avocado; sprinkle with cilantro.
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Try this salad as a main dish served in lettuce cups or with baked tortilla chips. For a delicious variation, substitute cooked lump crabmeat for the chicken.
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