Spicy Chipotle Chicken Salad with Corn

1/3 cup light mayonnaise

3 Tbsp. fresh lime juice from 2 limes

2 tsp. minced canned chipotle chile in adobo sauce

1 tsp. extra virgin olive oil

salt and pepper

4 cups shredded cooked chicken (they recommend poaching it)

2 scallions, minced

1 red bell pepper, stemmed, seeded, and chopped fine

1/3 cup frozen corn, thawed

2 Tbsp. minced fresh cilantro

Whisk mayonnaise, lime juice, chipotles, oil, 1/4 tsp. salt, and 1/4 tsp. pepper together in a large bowl until smooth. Stir in chicken, scallions, bell pepper, corn, and cilantro. Season with salt and pepper to taste and let sit until flavors have blended, about 15 minutes, before serving. this salad is great in sandwiches or spooned over a green salad.