FIESTA CHICKEN SALAD

Main Ingredients

Ingredients Weight Measure
Cooked chicken, chopped 3 qts.
Monterey Jack cheese, shredded 3 cups
Cheddar cheese, shredded 3 cups
Avocado, diced 6 ea.
Olives, chopped 3 cups
Tomatillos, chopped 6 ea.
Chili powder 1 Tbsp.
Garlic powder 1-1/2 Tbsp.
Onions, minced** 2 Tbsp.
Black pepper to taste
Mayonnaise 3/4 cup
TABASCO® brand Original Red Sauce 4 Tbsp.
Salt to taste

Garnish

Ingredients Weight Measure
Green chiles, minced 1/2 cup
Sun-dried tomatoes, oil-packed, minced 1/2 cup

Method

  1. Lightly mix the first 12 ingredients together. (Make it more or less moist with mayonnaise, using more or less as desired.) Season with salt and chill for 1 hour. Garnish with chiles and sun-dried tomatoes.

Yield: 24 servings

Serving idea: Mound in 3-oz. portions on decorative serving dishes over a mix of field greens tossed with lite vinaigrette. Serve with corn chips or crisp-fried tortillas as a light lunch. **Use a dash of onion juice instead of minced onions if preferred