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Salsa Chicken Salad

Recipe information

  • Yield

    serves 4

Ingredients

1 pint sour cream
One 16-ounce jar chunky salsa
Half of a 1-ounce package Hidden Valley Original Ranch salad dressing mix
2 cups diced cooked chicken breast or two 8-ounce cans premium white-meat chicken
One 8-ounce can sliced water chestnuts, drained
1 cup shredded pepper Jack cheese

Preparation

  1. In a large bowl, stir together the sour cream, salsa, and salad dressing mix. Fold in the chicken, water chestnuts, and cheese. Refrigerate until well chilled. Serve with chips, crackers, or flour tortillas.

Paula Deen's Kitchen Classics
TagsSaladChicken BreastChickenPoultrySour CreamDairyMonterey JackCheeseStarterDinnerGluten FreeNut FreeEasyWeeknight MealsMake AheadNo-CookCookbooks
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