Aunt Sandra's Cold Mexican Chicken Salad

I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!

3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning

Mix all ingredients and chill. Serve with crackers or tortilla chips.

(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)

Taco Bowls

** Double click on the image above to enlarge the recipe. **

This recipe was a hit with the kids. Greg & I liked it too. You can modify it by topping with diced tomatoes, salsa, sour cream (or any Tex-Mex condiment you like) before serving.