Chicken Salad Fiesta


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
1 cup frozen corn kernels, thawed (or similiar amount of fresh boiled corn)
4 oz can pitted, sliced black ripe olives
4 cups cooked chicken, diced
Pickled jalapeZo pepper (optional)


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 several hours before serving. Top individual servings with slices of pickled jalapeZo pepper if desired.
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