Chipotle Chicken Salad

Serves 4-6

1 rotisserie chicken OR 2-3 chicken breast halves, with bone & skin
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 medium red onion, diced
1/2 -1 cup frozen corn, thawed OR canned corn, drained
1/2 cup chopped fresh cilantro
1/2 cup mayo (approximately)
1/4 cup canned chipotles in adobo sauce, pureed
Juice from 1 whole lime
Salt & freshly ground black pepper to taste

1. If using the chicken breast halves, boil them in water for a good 40 mins, before taking them out, discarding the skin and bones, then shredding the meat. Of course, if you can just buy a rotisserie chicken, nothing better! Once again, remove the skin & bones and shred all the juicy meat. Keep aside. Can be refrigerated for 2-3 days in an airtight container.

2. The key to this chicken salad is the canned chipotles in adobo sauce. I found these in the spanish aisle of my grocery store. Puree these, and mix with the mayo, chopped cilantro, lime juice, salt and pepper. Keep this blush-colored spicy mix to the side.

3. Next, add the chopped bell peppers, onion and corn to the chicken. Pour the spicy mayo over the top and mix thoroughly. You may need more mayo if the mixture looks too dry. Don't forget to taste for salt. Sometimes I drizzle in some additional adobo sauce at this point if I want it spicier, and also add more fresh lime juice if I think it needs that tang. Chill in the fridge till you're ready for some lip-smacking fun!