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Salsa Chicken Salad

By Bobby Deen
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5

Ingredients

  • 1 pint Greek yogurt
  • 1 (16 oz) jar chunky salsa
  • 1/2 (1 oz) package ranch salad dressing mix
  • 4 cooked and diced chicken breast
  • 1 (8 oz) can drained sliced water chestnuts
  • 2 cups reduced fat cheddar cheese
  • for serving butter lettuce
  • to taste kosher salt and freshly ground pepper

Directions

In a large bowl, stir together the Greek yogurt, salsa and salad dressing mix. Fold in the chicken, water chestnuts and cheese.

Refrigerate until well chilled. Serve with romaine lettuce boats.