Chicken Taco Salad

Ingredients

• 8 cups iceberg lettuce shredded
• 0.3 cup classic ranch dressing kraft
• 0.3 cup taco bellâ® & chunky salsa thick
• 1 lb chicken breasts boneless skinless cut into thin strips
• 0.5 cup taco cheese shredded mexican style kraft finely
• 1.5 cups coarsely tortilla chips crushed

Equipment

• frying pan

Directions

1. Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min. or until done.
2. Add dressing and salsa; stir until blended. Cook 1 to 2 min. or until heated through.
3. Place 2 cups lettuce on each of 4 plates; sprinkle evenly with chips. Top with chicken mixture and cheese.