Coyote (shimmertwist) wrote in kitchenoferis,
Coyote
shimmertwist
kitchenoferis

Salsa Chicken Salad

1 pint sour cream
once 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
1 cup shredded pepper Jack cheese

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.

Another one from The Lady & Sons, Too!" cookbook by Paula Deen.
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