12 Servings
| 16oz | boneless chicken breast, diced |
| 1 Tablespoon | Tone’s® Southwest Chipotle Seasoning |
| 1 Tablespoon | Tone’s® Cilantro |
| 1 pound | elbow macaroni, cooked al dente |
| 2 Tablespoons | yellow onion, diced |
| 1/4 cup | bell peppers, diced |
| 1/4 Cup | black olives, sliced |
| 2 | medium tomatos, diced |
| 1-1/2 Cups | buttermilk ranch dressing |
1. Boil elbow macaroni until soft.
2. Drain and let stand.
3. Dice chicken breast and marinate in Tone’s® Southwest Chipotle Seasoning for 15 minutes.
4. Saute marinated diced chicken in a medium skillet until fully cooked.
5. Mix all ingredients in large bowl and let chill 4 hours before serving. Serve chilled.