Prep: 10 Mins Cook: 5 Mins

Red bell peppers, celery and green onions are the backdrop for this southwestern-style chicken salad. A great light lunch or dinner for a hot day. Serve with fruit and a tall glass of ice-cold iced tea.

Southwestern Chicken Salad


  • 1 tablespoon vegetable oil
  • 2 lbs. boneless, skinless chicken breast halves, cut into 1/2-inch cubes
  • 1 cup ranch salad dressing
  • 1/2 cup mayonnaise
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
  • 1 stalk large celery, sliced
  • 1/4 cup chopped red bell pepper
  • 2 tbls. sliced green onion
  • 1/2 cup shredded cheddar cheese


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).
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