Chicken Rice Salad With Jalapeno Lime Creme Dressing

1 (6-ounce) package Southwestern rice mix
3/4 pound boneless, skinless deli chicken, diced
1 (4-ounce) can diced green chilies
1 red bell pepper, diced
1/4 cup Jalapeno-Lime Cr�me Dressing (recipe follows)
Optional garnishes: 3/4 cup sliced ripe olives and 1 head red or green leaf lettuce, rinsed and torn into bite-size pieces.

Cook rice mix according to package directions. Set aside to cool.

Place chicken, chilies, pepper and rice in a large bowl; toss with Lime Cr�me Dressing Add olives.

To serve, divide lettuce among 4 plates and place 2 portion of salad on top of each. Calories: 333 ea.

Jalapeno Lime Creme Dressing

1 cup plain yogurt or 3/4 cup non-fat sour cream with 1/4 cup skim milk whisked in
1 or 2 fresh jalapenos, minced
1/4 cup chopped cilantro
2 teaspoons freshly squeezed lime juice (1/2 lime)
1/2 teaspoon lime zest (thinnest colored part of peel only)

Combine yogurt, jalapenos, cilantro, juice and zest. Whisk together, or place in a jar and shake.

This dressing will keep at least 2 weeks, covered in the refrigerator.

Makes 1 cup, each 2-tablespoon serving 20-calories. This can be used with a range of salads as well as a sauce to serve with meats and vegetables. This goes together in minutes. Serve with garlic buttered tortillas, either corn or flour.

Source: Jane Butel's Quick and Easy Southwestern cookbook