2 cups cooked chicken, chopped
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 avocado, diced
1/2 cup olives, chopped
1 tomatillos (also known as a Mexican Cherry tomato), chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions, chopped
2 tablespoons mayonnaise
1 teaspoon green chiles, minced
2 teaspoons sun-dried tomatoes (oil-packed), minced
1. Lightly mix the first 10 ingredients together.
2. 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.
3. Serve with corn chips or crisp-fried tortillas as a light lunch.
Tags: Boneless Chicken Recipe, Chicken Chili Recipes, Mexican Chicken Recipes
Posted in: Chicken Salad Recipes