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 cup cherry tomatoes — quartered

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 (optional)

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 for a great lunch.