Chicken, Black Bean, And Corn Salad With Chipotle Mayonnaise - cooking recipe

Ingredients

1 (15 1/2 ounce) can black beans, drained and rinsed
1 cup corn (cut from about 2 ears)
2 lbs grilled chicken breasts, cubed
1/4 cup minced fresh cilantro stem, washed well and spun dry
1/4 cup minced bottled roasted red peppers or 1/4 cup pimiento
1/2 cup plain yogurt
3 avocados, halved and pitted
chipotle mayonnaise (use 1/2 cup)
1 chipotle chile in adobo, sauce*
1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise

Preparation

In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
Serve in avocado halves.
Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.