Mexican Chicken Salad

Ingredients:

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

Black pepper

2 tablespoons mayonnaise

1 teaspoon green chiles, minced

2 teaspoons sun-dried tomatoes (oil-packed), minced

Directions:

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.