|2||pound||chicken, breast, halves, boneless, skinless, cut into 1/2-inch cubes|
|1||cup||salad dressing, ranch|
|1||each||taco seasoning mix, package|
|1||each||celery, stalk, sliced|
|1/4||cup||bell pepper, red, chopped|
|2||tablespoon||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