Peruvian Chicken Salad

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1/2 cup mayonnaise (full-fat)
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup frozen or fresh corn kernels, cooked
• 1-2 tablespoons ají amarillo paste
• Juice of 1 lime (about 2 tablespoons)
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1 ripe avocado, diced
• Optional: 1/4 cup chopped black olives

Instructions

1. 1

   In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), ají amarillo paste, lime juice, and ground cumin. Season generously with salt and pepper. Taste and adjust seasoning as needed.

2. 2

   Add the shredded chicken, chopped red onion, fresh cilantro, and cooked corn to the bowl with the dressing. Fold gently with a spatula until all ingredients are evenly coated.

3. 3

   Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.

4. 4

   Just before serving, gently fold in the diced avocado and optional black olives.

5. 5

   Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately on toasted bread, in lettuce wraps, or as a dip with tortilla chips.