Sauces, Salads Recipes - Chicken Salad Habanera

Ingredients   

• 1 1/2 cups boned, cooked chicken, in thin strips

• 1 cup California ripe olives, sliced in wedges

• 1 California avocado, cut into crescents

• 1/3 cup green pepper strips

• 1/4 cup red onion, finely chopped

• 2 to 3 Tbs. pimiento, in thin strips

• 4 cups lettuce, shredded  Dressing (below)

Dressing:

• 1/3 cup salad oil

• 1/4 cup red wine vinegar

• 1/4 cup lemon juice

• 1 Tbs. sugar

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/8 - 1/4tsp. fresh garlic, minced

Serves 4

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Method:

1. Combine ingredients; hold aside avocado. Cover and chill.

2. Combine dressing ingredients in a jar and shake well. Refrigerate.

3. Just before serving add avocados, shake dressing (below) and pour over salad.

4. Toss lightly; serve on bed of shredded lettuce.