Mexican Chicken Salad Dip

Course: Appetizer

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 129kcal

Author: Aleka Shunk

Creamy and packed with flavor, this Mexican Chicken Salad Dip is my take on a local farmer's market version. I left out any cheese so it's dairy free AND gluten free! I'm betting your guests will ask for this recipe!

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Ingredients

1 corn on the cob *or ⅓ cup corn
1 cup shredded chicken
¼ cup mayonnaise
⅓ cup roasted red peppers, small dice *see note
¼ cup black beans
3 tablespoon red onion, minced
2 tablespoon chopped cilantro
¼ teaspoon onion powder
½ teaspoon chili powder
salt & pepper to taste

Instructions

Remove husks and coat your corn on the cob with oil. Rub it in well. Add to aluminum foil and grill over high rotating every few minutes until slightly charred and tender. This should take about 10 minutes.
While grilling, chop your roasted peppers, onions, and cilantro.
When the corn is ready and cool enough to touch, shave off the kernels using a large chefs knife.
Add corn, peppers, onions, cilantro, beans, chicken and mayo to a large bowl and mix well.
Add in the chili and onion powder and mix everything together. Season with salt and pepper to your liking. Add more mayo if you want your salad creamier.
Serve cold with chips or crackers of choice.

Notes

*I like to use jarred roasted red peppers but you can roast your own if you prefer.

If you do not have a grill, you can use canned corn instead. Just make sure to drain well.

Feel free to add more beans, corn, cilantro, etc. to your liking. This dip is very versatile.

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