Southwestern Chicken Salad
Written by June Gifford
3 c. cooked and chopped chicken
1 c. chopped celery
1/4 c. green onions, chopped
4 strips crisp bacon, crumbled
1 can (4 oz) chopped green chillies
1 c. peanuts, whole or chopped
1/2 c. miracle whip
Mix all ingredients; chill. Good served w/ tortilla chips and guacomole.
** Instead of the mayo, I use Old El Paso Taco Toppers, Zesty Ranch.
** Also good wrapped in a tortilla shell.
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