Ranch Rice Salad

A very tasty, easy lunch salad that uses rotisserie chicken.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• Dressing

• 2⁄3 cup  bottled  ranch dressing
• 1⁄2 cup  chopped  roasted red pepper
• 3  tablespoons light sour cream
• 1 1⁄2 teaspoons dried dill weed, crumbled
• 1⁄2 teaspoon salt

• Salad

• 3  cups  firmly cooked and cooled long-grain rice (not instant)
• 2  cups  bite-size chunks rotisserie chicken, skin removed
• 1  cup  shredded cheddar cheese
• 1⁄2 cup  frozen peas, thawed
• 2  medium green onions, thinly sliced
•  pepper (to taste)
• 6  cups  torn romaine lettuce leaves or 6  cups  baby spinach leaves

Directions

1. To make the dressing: mix together all the dressing ingredients in a bowl.
2. To make the salad: Add the first 5 salad ingredients in a large bowl; add in the dressing; stir gently to coat.
3. Add in pepper (and salt if needed); stir to combine.
4. Serve on lettuce leaves.