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Cherry Hills' Southwestern Chicken Salad

1 oz. sun-dried tomatoes
1/4 C. red wine vinegar
1 T. packed brown sugar
1/3 C. vegetable oil
1/4 t. ground cumin
1 to 2 cloves fresh garlic, minced
1/2 t. freshly chopped thyme
1 T. chopped cilantro
1/8 t. ground black pepper
1 1/2 lbs. cooked boneless chicken breasts, cut into strips
1/2 medium red onion, chopped
1/2 red bell pepper, cut into julienne strips
1/2 yellow bell pepper, cut into julienne strips
1/2 green bell pepper, cut into julienne strips
3 ribs celery, sliced

Reconstitute tomatoes in warm water; set aside. Combine vinegar and sugar in large bowl. Whisk until sugar dissolves. Slowly pour oil in while whisking. Add remaining herbs and spices. Toss chicken in dressing.

Drain and chop tomatoes; add to chicken and dressing. Add onion, bell peppers and celery to chicken mixture; toss well. Refrigerate salad overnight for best results.

Makes 6 to 8 servings.

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