If you have any of last night's beer can chicken left, then I highly recommend taking the juicy meat and turning it into a flavorful tex-mex chicken salad. Wrapped in a tortilla, this salad will make a great dinner for a hectic Monday, or as a lovely snack for Tuesday. To check out the simple recipe,

The salad should make enough filling for 2 wraps, however you can modify it depending on how much chicken you have leftover.

Tex-Mex Chicken Salad
From Allison Ehri in Fine Cooking #79
Image Source

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 grilled or roasted 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

  1. In a small bowl, combine the sour cream, 1-1/2 Tbs. lime juice, and cumin and mix well.
  2. In a medium bowl, combine chicken, corn, tomatoes, avocado, scalllions, cilantro and jalapeño.
  3. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.
  4. Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.
  5. Serve wrapped in tortillas or as a dip for chips.