Tex-Mex Chicken Salad

 

1/4

cup white vinegar

2

tablespoons sugar

2

tablespoons vegetable oil

1/2

teaspoon salt

1/2

teaspoon ground cumin

3

cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

2

tablespoons finely chopped onion

1/4

teaspoon salt

1

can (4.5 oz) Old El Paso® chopped green chiles, drained

6

cups bite-size pieces lettuce (1 medium head)

2

medium tomatoes, cut into thin wedges

1/2

cup shredded taco-flavored Cheddar cheese (2 oz)

• 1 In tightly covered container, shake all dressing ingredients.
• 2 In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.