Southwestern Chicken Salad
A simple but tasty chicken salad that is perfect for a light lunch or dinner when you're constantly on the go.
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
vegetable |
|
| 2 | pounds |
chicken
breast, halves, boneless, skinless, cut into 1/2-inch cubes |
|
| 1 | cup |
salad dressing, creamy ranch
|
*
|
| ½ | cup |
mayonnaise
|
|
| 1 | each |
taco seasoning mix
package |
*
|
| 1 | each |
celery
stalk, sliced |
|
| ¼ | cup |
sweet red bell peppers
red, chopped |
*
|
| 2 | tablespoons |
onions
green, sliced |
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
vegetable |
|
| 907.2 | g |
chicken
breast, halves, boneless, skinless, cut into 1/2-inch cubes |
|
| 237 | ml |
salad dressing, creamy ranch
|
*
|
| 118 | ml |
mayonnaise
|
|
| 1 | each |
taco seasoning mix
package |
*
|
| 1 | each |
celery
stalk, sliced |
|
| 59 | ml |
sweet red bell peppers
red, chopped |
*
|
| 3E+1 | ml |
onions
green, sliced |
|
| 118 | ml |
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
