1 - 10 ounce can petite diced tomatoes with chilies, drained well
1/4 cup finely diced red onion
1 - 15 ounce can corn, drained well
1 cup finely shredded pepper Jack cheese (4 ounce block)
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup cilantro leaves, packed
2 tablespoons lime juice
2 tablespoons taco seasoning
1/2 teaspoon table salt + more if needed
1/2 teaspoon pepper + more if needed
1 medium-large ripe avocado, peeled and diced
Instructions
Combine the chicken, beans, tomatoes, corn, onion, and cheese in a large bowl and set aside.
Place the mayonnaise, yogurt, cilantro, lime juice, and taco seasoning in a food processor and pulse until mixed.
Stir the cilantro sauce into the chicken mixture until thoroughly combined.
Season to taste with the salt and pepper. Refrigerate for a few hours for the flavor to develop more.
Stir in the avocado chunks right before serving. Enjoy it in a wrap, on bread, or in a salad.
Notes
Drain the beans, corn, and tomatoes well to prevent the chicken salad from becoming watery. After straining them, pat them dry with paper towels to remove any excess moisture.