Ranch Rice Salad - cooking recipe

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

Preparation

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