California chicken salad

Yield: 4 servings

Measure Ingredient
2 cups Cooked chicken -- chopped
½ cup Monterey jack cheese --
\N \N Shredded
½ cup Cheddar cheese -- shredded
1 \N Avocado -- diced
½ cup Olives -- chopped
1 \N Tomatillos -- chopped
½ teaspoon Chili powder
¼ teaspoon Garlic powder
1 teaspoon Onions -- chopped
\N \N Black pepper
2 tablespoons Mayonnaise
1 teaspoon Green chiles -- minced
2 teaspoons Sun-dried tomatoes,
\N \N Oil-packed -- minced

* 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

Similar recipes