Steps:
- To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
- Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeƱos, and stir well to coat. Serve cold or at room temperature.
- Make Ahead
- The salad will keep, covered, for up to 1 day in the refrigerator.
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