Salsa Chicken Salad

Name: Salsa Chicken Salad
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

December 14, 2011

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

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

TagsSalad Chicken Breast Chicken Poultry Sour Cream Dairy Monterey Jack Cheese Starter Dinner Gluten Free Nut Free Easy Weeknight Meals Make Ahead No-Cook Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.