Ranch Taco Chicken Salad

• 1 cup TACO BELL Thick & Chunky Salsa, divided
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 pkg. (16 oz.) salad greens (about 10 cups)
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 cup KRAFT Classic Ranch Dressing

1. Heat 1/4 cup of the salsa in large nonstick skillet on medium-high heat.
2. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
3. Toss chicken, greens and cheese in large bowl.
4. Top with remaining 3/4 cup salsa and dressing before serving.
5. For a great finishing touch: Sprinkle salad with 1/2 cup crushed tortilla chips.
6. Quick Chicken!
7. : Substitute 2 pkg.
8. (6 oz.
9. each) LOUIS RICH CARVING BOARD Southwestern Seasoned Chicken Breast Strips for chicken.
10. Omit cooking.
11. Wrap it up!
12. : Spoon salad mixture onto flour tortillas; roll up.

taco, boneless skinless chicken breasts, salad greens, cheddar cheese

Taken from www.kraftrecipes.com/recipes/-19633.aspx (may not work)