Title: California chicken salad
 Categories: Brunch, Salads
      Yield: 4 Servings
 
 
        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.