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Chicken Chile Salad

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“This is adapted from a co-workers recipe that she brought to a potluck. It is very good plain, on lettuce, in a sandwich...as a chip dip...on a tostada...on saltine crackers....on toast...etc. I can't handle hot food and this has just the right amount of spice from the chilies. The veg-all may seem strange but it's very good in it.”
READY IN:
5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs cooked boneless skinless chicken breasts, shredded
  • 4 ounces mild canned diced green chiles, drained
  • 4 ounces canned jalapeno peppers, diced and drained
  • 11 ounces canned corn niblets, drained
  • 15 ounces Veg-All, drained
  • 12 cup Best Foods Mayonnaise
  • 12 cup sour cream
  • garlic salt, to taste
  • black pepper, to taste

Directions

  1. Mix all ingredients together.
  2. Serve as a salad, dip or spread.

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