Hot Chicken and Green Chile Salad

• 1 (3 lb) chicken, roasted
• 12 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon white wine vinegar
• 12 teaspoon dry mustard
• 14 teaspoon garlic
• 14 teaspoon salt
• 14 teaspoon cumin
• 1 stalk celery
• 4 green onions
• 2 canned green chilies, seeded and chopped
• 12 cup monterey jack cheese
• 12 cup cheddar cheese
• 1 cup corn chips

1. De-bone chicken and cut into bite sized pieces.
2. Set aside.
3. Preheat oven to 400.
4. To make dressing, in a small bowl mix mayo, lemon juice, vinegar, mustard, garlic salt, cumin until smooth.
5. Lightly combine dressing, prepared chicken, celery, onions, chilies and cheeses.
6. Divide the chicken mixture into 4-6 buttered shallow individual baking dishes.
7. Top with crushed corn chips.
8. Bake uncovered until salad is bubbly and heated through, 15-25 min.

chicken, mayonnaise, lemon juice, white wine vinegar, mustard, garlic, salt, cumin, celery, green onions, green chilies, cheese, cheddar cheese, corn chips

Taken from www.food.com/recipe/hot-chicken-and-green-chile-salad-12745 (may not work)