Mexican Chicken Salad


  • 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



  • 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 Contributed By:

Sharmila chinniah



Time: 10-15 minutes

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