Hot Chicken and Green Chile Salad

This recipe is from a book called Affordable Elegant meals. I've made it quite a few times and we like it.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

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

Directions

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.