Elote-Inspired Crunchy Veggie Chicken Salad

For the dressing, mix mayo and sour cream with lime juice, Fiesta taco seasoning, chipotle powder, a little extra cumin, and Redmond Real Salt Garlic Pepper. Add shredded Parmesan or crumbled cotija cheese to the dressing. In a large bowl, combine the shredded leftover grilled chicken, drained corn (canned or thawed frozen), diced cucumbers, diced peppers, green onions, and chopped cilantro. Add the prepared dressing to the chicken and vegetable mixture. Toss everything together until well coated. Use just enough dressing to coat everything, taste, and adjust seasonings (more lime or chipotle) until it suits your preference.