Mexican Chicken Salad

Name: Mexican Chicken Salad
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

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Mexican Chicken Salad: This Chinese-style salad contains no-cook noodles that are regularly stocked in the Asian food section of supermarkets,

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