California Chicken Salad
- 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
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
