Southwestern Chicken Salad Sandwich

1 cup frozen (thawed) corn
1/2 can black beans (drained
1 cup chipolte lime ranch dressing (If you can't find this you can use Southwestern Ranch
10 oz mild salsa
1 stalk celery, finely diced
salt to taste
pepper to taste
1 cup mayonaise--add extra as you need to
1/2 med green pepper diced
1 cup chopped onion
1 1/4 lb chicken breasts
3 eggs

While chicken is boiling you might as well cook the eggs too. Boil eggs until done (about 10 minutes), drain and place in refrigerator to cool. You’ll need the eggs stiff to dice later.

Peel and shred the chicken breast by hand into the same mixing bowl until all is shredded. Combine above ingredients and eggs and test consistency. If it looks like it needs more of something add it. Be sure to add a little at a time because too much could make the recipe runny. Add additional salt and pepper to taste. Keep in mind the chicken, salsa and ranch dressing are already salted.

makes 4 sandwiches