Spicy Chicken Salad

        We ate this spicy chicken salad rolled up inside of warmed flour tortillas.

                    • Spicy Chicken Salad with Bell Pepper and Cilantro •
                                                 Bon Appétit | August 1997
• 1/2 cup olive oil
• 1/3 cup lime juice
• 2 teaspoons chili powder
• 2 teaspoons chopped garlic
• 1 teaspoon cumin
• 4 cups diced cooked chicken (about 1 pound)
• 1 red bell pepper, chopped
• 3/4 cup chopped red onion
• 3/4 cup chopped fresh cilantro
• 1 tablespoon chopped seeded jalapeno chili
• 4 cups chopped romaine lettuce
• 1-2 tomatoes, diced

1.  Whisk the first 5 ingredients in a large bowl to blend.  Mix in the chicken, bell pepper, onion, cilantro and chili.  Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead.  Cover and refrigerate).
2.  Add the romaine lettuce to the chicken salad and toss to combine.  Garnish with the diced tomatoes.
3.  Serve the salad with warmed tortillas.  Makes 4 Servings.