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Source: Nestle® Very Best Meals

Southwestern Chicken Salad
Red bell peppers, celery and green onions are the backdrop for this southwestern-style chicken salad. A great light lunch or dinner for a hot day. Serve with fruit and a tall glass of ice-cold Nestea.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 5 minutes
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1 tablespoon Vegetable Oil
2 pounds Boneless skinless chicken breast halves, cut into 1/2 inch cubes
1 cup ranch salad dressing
1/2 cup mayonnaise
1 (1.25 oz.) package ORTEGA® Fajita Seasoning Mix
1 large stalk celery, sliced
1/4 cup chopped red bell pepper
2 tablespoons sliced green onion
1/2 cup shredded Cheddar cheese




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).






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