Southwest Chicken Salad

This chicken salad is one of the best salads that I have ever tasted. I altered the recipe considerably to fit the tastes of my family, but the original would have been good as well.

Adapted from:http://anediblesymphony.blogspot.com/2009/07/chipotle-chicken-salad-for-quick.html

Serves 4-6

Ingredients:
1 rotisserie chicken or 2-3 boneless, skinless chicken breasts
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 - 1 c frozen corn, thawed
1/2 c chopped fresh cilantro
1/4 c light mayo
1/4 c light sour cream
Juice from 1 whole lime
1/2 tsp ground cumin
1 tsp chili powder
salt and pepper
3-4 potatoes, cooked until slightly soft and diced

Directions:

If using chicken breast halves, lightly coat in olive oil and salt and pepper. Roast them in a 350 degree oven for 20-25 minutes, or until no longer pink.
Shred the chicken after it cools and set aside.
In a large bowl, combine the veggies and potatoes, add in the chicken.
Combine the cilantro, mayo, sour cream, lime juice, cumin and chili powder in a food processor or blender.
Pour the mayo mixture over the chicken mixture and combine well.
Salt to taste.