California chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chicken -- chopped |
| ½ | cup | Monterey jack cheese -- |
| Shredded | ||
| ½ | cup | Cheddar cheese -- shredded |
| 1 | Avocado -- diced | |
| ½ | cup | Olives -- chopped |
| 1 | Tomatillos -- chopped | |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Garlic powder |
| 1 | teaspoon | Onions -- chopped |
| Black pepper | ||
| 2 | tablespoons | Mayonnaise |
| 1 | teaspoon | Green chiles -- minced |
| 2 | teaspoons | Sun-dried tomatoes, |
| Oil-packed -- minced | ||
Directions
* A tomatillo is also known as a Mexican Cherry tomato. ** Use a dash of onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch.
Recipe By : Jo Anne Merrill