Picante broccoli chicken salad It’s a simple, savory way to use up leftover chicken. It’s fun to work a healthy vegetable like broccoli into a fun Southwestern entree. Plus, it’s so eye-catching, it could be the main dish and the table centerpiece! From Krista Shumway of Billings Montana.

Ingredients 

1/2 cup mayonnaise

1/4 cup picante sauce

1 garlic clove, minced

1/2 to 1 teaspoon chili powder

2 cups cubed cooked chicken

2 cups broccoli florets

1 cup diced fresh tomato

1/2 cup shredded cheddar cheese

1/2 cup chopped onion

1/4 cup julienned green pepper

1/4 cup julienned sweet red pepper

Flour tortillas, warmed

Method

In a large bowl, combine the first four ingredients; mix well. 

Add chicken, broccoli, tomato, cheese, onion and peppers; toss to coat.

Refrigerate for at least 30 minutes before serving. Serve with warmed tortillas. Yield: 6-8 servings.