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1tablespoonoil, vegetable
2poundchicken, breast, halves, boneless, skinless, cut into 1/2-inch cubes
1cupsalad dressing, ranch
1eachtaco seasoning mix, package
1eachcelery, stalk, sliced
1/4cupbell pepper, red, chopped
2tablespoononion, green, sliced
1/2cupcheddar 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