1 tbsp. vegetable oil
2 lb. boneless skinless chicken breast halves cut into 1/2 inch cubes
1 cup ranch salad dressing
1/2 cup mayonnaise
1 pkg. Ortega taco seasoning mix
1 large stalk celery (sliced)
1/4 cup red bell pepper (chopped)
2 tbsp. green onion (sliced)
1/2 cup shredded cheddar cheese

Heat oil in large skillet. Add chicken, cook, stirring occasionally, until chicken is no longer pink. Remove.

Combine dressing, mayonnaise and seasoning mix in large bowl. Add chicken, celery, bell pepper and green onion; mix until well coated. Cover. Refrigerate for 1 to 2 hours or overnight. Stir in cheese before serving. Serve on lettuce leaves.