A little background before I get to the actual recipe:
This recipe had been running around in my mind for a couple of days. That's actually how I make up most of my recipes. I hear voices. Yes, you read that right. I just seem to hear a voice telling me to put this and that and a bit of this together. I think it's the Holy Spirit, because I believe that the Holy Spirit cares about everything that has to do with us, and the Lord gives us all diverse talents, and I think He has everything to do with helping us develop and hone those talents. Some people are good at building things. Some are great seamstresses. Some are great writers. Some are great at getting things to grow. I like to cook, and I think people like to eat the things I make. I don't like using recipes. I only use recipes for desserts and cookies. Someday I'd like to make a recipe collection for each of my girls. I just thought these ingredients would taste great together. It's a little unusual! But be brave and try it.
A Disclaimer: Usually, when I make up a recipe, I never measure. Wait, what am I saying? I never measure anything anyway!! I have tried to be as exact as I can. I just usually eye things, so, as I said, these measurements are pretty close to exact.
Now on to the recipe!!
Cilantro Green Chile Chicken Salad
2 cans canned chicken breast, such as Kirkland Signature from Costco
1 can diced green chiles, drained
4 green onions, finely diced
1 tbsp finely chopped cilantro*
2 tbsp fresh lemon juice
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp seasoning salt, such as Lawry's
2 C grated cheese
1 1/4 C sour cream
Place chicken in a large bowl. Add green chiles, green onions, cilantro, lemon juice, and seasonings. Stir this mixture well, until the chicken is broken up. Add cheese and sour cream. Stir until combined. Serve with tortilla chips.
*I buy a bunch of organic cilantro at the store and keep it in the fridge, wrapped in a paper towel. I use cilantro a lot! I love it chopped up in my salads, in taco soup and chili, and in my marinade for grilled chicken. I just tear off a very small handful and chop it, and that's roughly a tablespoon, after it's chopped.
Another way to use this: I spread about 1/4 of a cup of this chicken salad on a flour tortilla and rolled it up. I placed it on a cookie sheet and repeated until I had about 10-12 tortillass, and baked them at 375 for about 20-30 minutes. My husband went wild over these, and he doesn't even like cilantro. I had to force him to taste it, because I knew he'd like it. He's the type of person who eats to live, so he rarely really gets excited about food, although he does love my cookin'! He is still raving about these little babies. I sent a couple with him for lunch. You can cut them in half and use them for appetizers for football games, tailgate parties, baby showers, or bridal luncheons.