Southwestern Chicken Salad

• 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 red bell peppers red, chopped
• 2 tablespoons onions green, sliced
• 1/2 cup cheddar cheese shredded

1. Heat oil in large skillet.
2. Add chicken; cook, stirring occasionally, until chicken is no longer pink.
3. Remove from skillet; cool.
4. Combine dressing, mayonnaise and seasoning mix in large bowl.
5. Add chicken, celery, bell pepper and green onion; mix until well coated.
6. Cover; refrigerate for 1 to 2 hours or overnight.
7. Stir in cheese before serving.
8. Serve on torn lettuce or lettuce leaves (optional).
9. Serving Size: 6

vegetable oil vegetable, chicken, salad dressing, mayonnaise, taco, celery stalk, sweet red bell peppers red, onions green, cheddar cheese

Taken from recipeland.com/recipe/v/southwestern-chicken-salad-2520 (may not work)