* Exported from MasterCook *

CALIFORNIA CHICKEN SALAD

Recipe By :Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : 5-10G Low Carb Salad-Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked chicken -- chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 avocado -- diced
1/2 cup chopped olives
1 tomato -- chopped
1/2 tsp chili powder
1/4 tsp garlic powder
1 tsp chopped onions
Black pepper
2 tbsp mayonnaise
1 tsp minced green chiles
2 tsp minced sun-dried tomatoes, oil-packed

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 withLow carb crisp-fried tortillas as a light lunch.

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Per Serving (excluding unknown items): 395 Calories; 28g Fat (62.7% calories from fat); 30g Protein; 7g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2607 1448

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