Mexican Chicken Salad - Women Fitness

Ingredients

• 2 cups cooked, cubed chicken
• 1 can (15-oz.) corn, drained (1 3/4 cups)
• 1 can (15.5 oz.) black beans, rinsed and drained
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 cup jicama, diced small
• 3/4 cup extra virgin olive oil
• 1/4 cup lime juice
• 1 cup thick salsa, mild, medium or hot, as desired
• 3 drops, or to taste, red pepper sauce (optional)
• 2-4 Tbsp. water
• 1/4 cup low-fat shredded Cheddar cheese
• 1/4 cup finely-chopped fresh cilantro or flat-parsley leaves, for garnish