California 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* -- 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

* 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.