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 tea.

Southwestern Chicken Salad

1 tablespoon vegetable oil
2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 cup ranch salad dressing
1/2 cup mayonnaise
1 (1.25-ounce) package taco seasoning mix
1 large celery rib, sliced
1/4 cup chopped red bell pepper
2 tablespoons sliced green onion
1/2 cup shredded cheddar cheese

1. Heat oil in large skillet. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from skillet; cool.
2. 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).

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.