1/2 c. oil (vegetable)
1/4 c. wine vinegar
1 tsp. chili powder
1/2 tsp. garlic salt (or powder to desired taste)
1/4 tsp. cumin
Dash of cayenne pepper
1/2 c. fresh coriander (cilantro)
1 can (12 oz.) kernel corn
1 can (4 oz.) Ortega peppers, drained, diced
1/4 lb. Jack cheese, grated
2 c. grated carrots
1/4 c. diced green onion
1 1/2 c. shredded cold chicken

Mix together oil, wine vinegar, chili powder, garlic powder, cumin, cayenne pepper and cilantro. Save 1 to 2 tablespoons. Combine all other ingredients and pour dressing over, toss well.

Slice top of bread and carve out middle of loaf. Place meat mixture in the bread boat. Pour 2 tablespoons of dressing on the top (the lid) of the bread. May be eaten without bread, serve with a bed of lettuce.