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Ranch Taco Chicken Salad with Chipotle Chilies & Cheddar Cheese

Prep Time: 10

Cook Time: 8

Serves: Serves: 6

Ingredients

• 1 lb. boneless, skinless chicken breasts, sliced into strips
• 1 Tbsp. vegetable oil
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic salt
• 3/4 cup salsa
• 3/4 cup ranch salad dressing
• 1 lb. torn miexed salad greens or romaine lettuce
• 1/2 cup coarsely crushed tortilla chips
• 1-1/2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
• 1-1/2 cup (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese

Directions

• Heat oil in large nonstick skillet on medium-high heat. Add chicken, chili powder, cumin and garlic salt. Cook, stirring frequently, 6 to 8 minutes or until chicken is cooked through.

• Combine salsa and ranch dressing. Mix cheese and chipotle chilies. Top greens with dressing, chicken, chips and cheese mixture.

Tips

• *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.