2 c cooked chicken, plucked from a store-bought rotisserie bird, or any form of leftover chicken, bones discarded, cut into 1/4-inch cubes
1 red cabbage
1 c frozen corn kernels, thawed
1 c black beans, rinsed and drained
1 avocado, peeled, pitted , diced into 1/4-inch cubes
1/2 diced red onion
1/2 c cilantro, stems discarded, chopped
zest of 1 lime
2 ozs toasted pecans, chopped coarsely
2 T of infused mayonnaise (see below)
salt and pepper to taste
Start with 1/4 c mayonnaise or yogurt, then add One of the following:
1/4 t tabasco sauce
1/8 t chipotle powder
1/2 t curry powder
1/2 t garam masala (Indian spice blend)
In small bowl, blend One spice with mayo, taste and adjust to preference.
Cut core out of cabbage. Carefully peel off the whole outer leaves (abt. 6) and reserve to use as serving bowls. Transfer to large bowl. Add chicken, corn, beans, avocado, onion, cilantro, zest and pecans. Add 2 T of infused mayo and toss thoroughly. Add more mayo as desired. Serve in individual red cabbage bowls.
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