Chicken Salad - cooking recipe

Ingredients

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
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 tsp. onion, chopped
black pepper
2 Tbsp. mayonnaise
1 tsp. green chiles
2 tsp. sun-dried tomatoes, minced (oil packed)

Preparation

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 chiles and minced sun-dried tomatoes on top.
Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.
Yield:
4 servings.
Carbohydrate 6 g, protein 29 g, fat 25 g, calories 365.