Salsa Chicken Salad

• 1 pint sour cream
• One 16-ounce jar chunky salsa
• Half of a 1-ounce package Hidden Valley Original Ranch salad dressing mix
• 2 cups diced cooked chicken breast or two 8-ounce cans premium white-meat chicken
• One 8-ounce can sliced water chestnuts, drained
• 1 cup shredded pepper Jack cheese

1. In a large bowl, stir together the sour cream, salsa, and salad dressing mix.
2. Fold in the chicken, water chestnuts, and cheese.
3. Refrigerate until well chilled.
4. Serve with chips, crackers, or flour tortillas.

sour cream, chunky salsa, salad dressing, chicken, water chestnuts, pepper

Taken from www.epicurious.com/recipes/food/views/salsa-chicken-salad-381956 (may not work)