Mexican Chicken Salad - MA SNAP-ED

Ingredients

• 2 cups leftover diced or shredded chicken (2–3 pieces, depending on the size) *
• 2 medium tomatoes, diced
• 2 ripe avocados, peeled, pitted, and diced
• 1 cup corn kernels, either frozen and thawed or cut from a leftover boiled, steamed, or grilled cob
• 2 scallions, greens and whites, chopped or 2 tablespoons chopped red onion
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice (from 1 juicy lime)
• Salt and black pepper