A California Accent

You can give a Southwest-style salad a bit of a California kick by using California dried chiles. In this dish, the chiles add an earthy flavor.

Simmer them in water so they soften before pureeing them in the blender with the dressing ingredients. The dressing should be smooth and have a nice adobe color. Jicama gives the salad crunch and a touch of sweetness. For the best flavor, chill the salad an hour or so before serving.

Donna Deane’s book “Low Fat Kitchen” includes more than 100 recipes created especially for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

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California Chile Chicken Salad

Active Work Time: 20 minutes * Total Preparation Time: 35 minutes plus 1 hour chilling time

3 dried California chiles

1 cup low-fat mayonnaise

1 tablespoon lime juice

2 cloves garlic, minced

3/4 teaspoon salt

4 cups diced cooked chicken

1/2 cup chopped onion

1 cup chopped celery

1 cup jicama strips

1 serrano chile, chopped

2 tablespoons chopped cilantro, plus more for garnish

* Put dried chiles in saucepan and cover with water. Bring to boil. Reduce heat to simmer and cook until chiles are tender, about 15 minutes. Drain, cut chiles in half and remove stems and seeds. Coarsely chop chiles. Puree chiles, mayonnaise, lime juice, garlic and salt in blender until smooth.

* Toss together cooked chicken, onion, celery, jicama and serrano chile. Stir in chile mayonnaise until thoroughly mixed. Stir in cilantro. Cover and chill 1 hour to allow flavors to blend. Garnish with additional chopped cilantro.

4 servings. Each serving: 541 calories; 973 mg sodium; 165 mg cholesterol; 35 grams fat; 16 grams carbohydrates; 42 grams protein; 0.90 gram fiber.