shredded or leaf lettuce, taco boats, tortillas, or wraps, desired garnishes(for serving)
Instructions
In a large bowl, mix together chicken, green chiles, Greek yogurt, mayonnaise, cumin, and lime juice. Mix well.
Add celery, green onion, radishes, and corn. Gently stir until all ingredients are coated and mixed. Taste, and add salt and pepper, as desired. Refrigerate salad in a covered container until ready to serve.
Immediately before eating, divide evenly into taco boats, on wraps, or on lettuce. Garnish with shredded lettuce, additional radishes and green onions, if desired.
Video
Notes
For the photos, I used 1 package (6.7 oz.) Old El Paso Whole Wheat Taco Boats.
Canned or frozen corn can be substituted for fresh corn kernels.
Nutrition information is calculated for chicken salad only.