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 cumin
2 1/2 tablespoons fresh lime juice
2 1/2 tablespoons chopped cilantro
1 1/2 teaspoons hot pepper sauce
Fried tortilla shell
Lettuce, shredded
Sour cream
Chopped black olives
Shredded Cheddar cheese
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.
5. If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese.
Yield: makes 6 servings.
Courtesy of National Chicken Council.