2 c. bite-size chunks of poached chicken
1/2 c. mayonnaise
2 tsp. lemon juice
1 tsp. white wine vinegar
1/2 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. ground cumin
1 stalk celery, finely chopped
4 green onions, thinly sliced (use part of the tops)
2 canned green chiles, seeded and chopped
1/2 c. Monterrey Jack cheese
1/2 c. shredded cheddar cheese
1 c. crushed corn chips
Mix mayo, lemon juice, vinegar, mustard, garlic salt, and cumin
until smooth. Lightly combine chicken, celery, onion, chiles, and
Spoon into individual size baking dishes or one large one. Top with
crushed corn chips. Bake at 400 degrees for 15-25 minutes or until heated
through and bubbly.
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