Recipe - California Chicken Salad

2 cup Cooked chicken chopped
One half cup Monterey jack cheese
Shredded
One half cup Cheddar cheese shredded
1 Avocado minced
One half cup Olives chopped
1 Tomatillos chopped
One half teaspoon Chili powder
One fourth teaspoon Garlic powder
1 teaspoon Onions chopped
Black pepper
2 tablespoon Mayonnaise
1 teaspoon Green chiles minced
2 teaspoon Sundried tomatoes,
Oilpacked 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 sundried tomatoes on top.
Chill for 1 hour. Serve with corn chips or crispfried tortillas as a light
lunch.

Recipe By : Jo Anne Merrill

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip