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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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