Chicken Salad Fiesta

Note: The salsa in this recipe gives it an unexpected kick. If you have leftover cooked chicken on hand, half your work is done. Or you can buy roasted or barbecued chicken at the deli counter of your supermarket. Another option is to cook 1-1/2 pounds of boned, skinless chicken breast, which will yield the amount you need.

1/2 tsp.fresh garlic, minced

1 tbsp. olive oil

1 to 2 tbsp. lemon juice

1 cup mild or medium salsa

Salt and pepper, to taste

1/2 cup finely diced red bell pepper

Kernels from 2 ears cooked corn on the cob, or 1 cup frozen corn kernels, thawed

2/3 cup small, pitted black ripe olives

4 cups cooked chicken, diced

Pickled jalapeņo pepper

In a large bowl, combine the garlic, olive oil,
lemon juice, salsa, salt and pepper. Stir in the
bell pepper, corn and olives. Add the chicken
and toss to mix. Cover and chill for up to 3
days. Top individual servings with slices of
pickled jalapeņo pepper, if desired. Serves 6 to
8.