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This recipe from Chatelaine magazine is a great way to use up leftover barbecued chicken, grilled corn, and grilled peppers. You can simplify things like I did by using cooked corn kernels and roasted peppers out of a jar. The dressing is tasty, too. You can use all mayonnaise or all yogurt if preferred, instead of using half of each as I do.
Units: US | Metric
Serving Size: 1 (624 g)
Servings Per Recipe: 2
The following items or measurements are not included:
chipotle chiles in adobo