Title: California Chicken Salad
Categories: Breads, Muffins & r
Yield: 4 Servings

2 c Cooked chicken -- chopped
1/2 c Monterey jack cheese --
Shredded
1/2 c Cheddar cheese -- shredded
1 Avocado -- diced
1/2 c Olives -- chopped
1 Tomatillos -- chopped
1/2 ts Chili powder
1/4 ts Garlic powder
1 ts Onions -- chopped
Black pepper
2 tb Mayonnaise
1 ts Green chiles -- minced
2 ts Sun-dried tomatoes,
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

From: Western Mexican Cookbook

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