"Southwestern Chicken Salad"
| Ingredients | | | 1 | tablespoon | oil, vegetable | | | 2 | pound | chicken, breast, halves, boneless, skinless, cut into 1/2-inch cubes | | | 1 | cup | salad dressing, ranch | | | 1/2 | cup | mayonnaise | | | 1 | each | taco seasoning mix, package | | | 1 | each | celery, stalk, sliced | | | 1/4 | cup | bell pepper, red, chopped | | | 2 | tablespoon | onion, green, sliced | | | 1/2 | cup | cheddar cheese, shredded | | | | | |
Directions:
| Heat oil in large skillet. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from skillet; cool.
Combine dressing, mayonnaise and seasoning mix in large bowl. Add chicken, celery, bell pepper and green onion; mix until well coated.
Cover; refrigerate for 1 to 2 hours or overnight. Stir in cheese before serving. Serve on torn lettuce or lettuce leaves (optional).
Serving Size: 6
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