Tex-Mex Chicken Salad

Serve this salad rolled up in a tortilla for a lunch or dinner wrap (it makes enough for 2 to 3 wraps, but can easily be doubled if you have more leftover chicken) or on tortilla chips for an appetizer or snack. You can easily substitute any leftover roast chicken or a store-bought rostisserie bird.

For the dressing:

• 2 Tbs. sour cream
• 1-1/2 Tbs. fresh lime juice, more as needed
• Generous pinch ground cumin

For the salad:

• 1/2 ear fresh corn, browned under the broiler or on a grill, kernels removed (about 1/3 cup)
• 1 cup chopped or shredded leftover Beer-Brined Butterflied Chicken
• 1/3 cup medium-diced cherry tomatoes
• 1/3 cup small-diced avocado
• 2 Tbs. thinly sliced scallions (about 2 scallions)
• 2 Tbs. chopped fresh cilantro
• 1 tsp. minced fresh jalapeño or serrano
• Kosher salt and freshly ground black pepper

In a small bowl, combine the sour cream, 1-1/2 Tbs. lime juice, and cumin and mix well. In a medium bowl, combine chicken, corn, tomatoes, avocado, scalllions, cilantro and jalapeño. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.