California Chicken Salad

Course : Chicken
Serves: 4
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2 cups cooked chicken -- chopped
1/2 cup monterey jack cheese -- shredded
1/2 cup cheddar cheese -- shredded
1 medium avocado -- diced
1/2 cup olives -- chopped
1 medium tomatillos -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions -- chopped
1 teaspoon black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles -- minced
2 teaspoons sun-dried tomatoes -- oil-packed, minced

Preparation / 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.


Nutritional Information:

387 Calories (kcal); 28g Total Fat; (63% calories from fat); 30g Protein; 6g Carbohydrate; 89mg Cholesterol; 424mg Sodium

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