California Chicken Salad

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Brunch Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups cooked chicken -- chopped [448 g]
1/2 cup Monterey jack cheese -- shredded [56 g]
1/2 cup cheddar cheese -- shredded [56 g]
1 avocado -- diced
1/2 cup olives -- chopped [70 g]
1 tomatillos -- chopped
1/2 teaspoon chili powder
1/4 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

* 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.