p.a.harmon@comcast.net

Here is my entry in the Summer Salads Recipe Contest

SOUTHWESTERN MOLDED PICANTE CHICKEN SALAD

1 Envelope Unflavored Gelatin
1/4 C. Cold Water
1 - 16 oz. Jar Medium Picante Sauce or Thick and Chunky Salsa
1/2 C. Chopped Celery
1/4 C. Green Onions, thinly sliced
2 C. Cooked Boneless, Skinless Chicken Breast, diced
Red or Green Leaf Lettuce Leaves
1/2 C. Sour Cream for garnish
1 T. Chopped Cilantro, optional
Several kinds of fresh vegetables: radishes, celery sticks, carrot disks, cucumber slices, avocado slices, etc.
Blue Corn Tortilla chips

Soften gelatin in water in small bowl. Place in microwave and heat 30-60 seconds on High until dissolved. Let cool. In medium bowl, mix picante sauce or salsa, gelatin mixture, celery, green onions and diced chicken. Spray a 5-6 cup mold, preferably a fluted ring mold, with non-stick vegetable spray. Pour mixture into prepared mold. Refrigerate overnight or until set. Unmold onto lettuce-lined platter. Garnish with dollops of sour cream. Sprinkle with chopped cilantro, if desired, and surround with fresh vegetables. Serve as an appetizer along with tortilla chips.
Makes about 20 appetizer servings.