1 med. head iceberg lettuce, torn (6 c.)
1 c. shredded carrots
1 c. chopped celery
2 med. tomatoes, chopped
3 tbsp. sliced green onion
6 oz. cooked chicken, cut into strips
2 c. shredded American cheese (8 oz.)
2/3 c. milk
3 tbsp. chopped canned green chili peppers

In a large salad bowl combine lettuce, carrot, and celery. Arrange tomatoes, green onion, and chicken on top. In heavy saucepan, cook cheese and milk over low heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in chopped chilies. To serve, pour cheese mixture over salad, toss lightly. Makes 6 servings.