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.

Yields:	6 servings
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1	tablespoon	vegetable oil	vegetable
2	pounds	chicken	breast, halves, boneless, skinless, cut into 1/2-inch cubes
1	cup	salad dressing, creamy ranch
1/2	cup	mayonnaise
1	each	taco seasoning mix	package
1	each	celery	stalk, sliced
1/4	cup	sweet bell pepper	red, chopped
2	tablespoons	onion	green, sliced
1/2	cup	cheddar cheese	shredded

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

Looks good to me