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30 minutes
Prep: 20 minutes
Cook: 10 minutes
482 calories per serving view nutrition facts
6 servings
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| 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 bell pepper | red, chopped |
| 2 | tablespoons | 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
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 338mg | 14% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 43.0g | 86% |
| Vitamin A | 4% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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