I would like to have a good taste of the food, but I would like to try it out. It’s a salad, side dish, dinner all in a ?? Depends on how So easy-to-make a ?? Only 30 minutes from start to finish: chop up all the veggies, cook the chicken in Mexican-style spices, spice everything up with a scrumptious dressing! Tremendous flavorful, colorful, healthy, this recipe is full of fiber (vegetables) protein (chicken)! Did I say it is gluten free ?!
1 tablespoon olive oil
1 large chicken breast (about 1 lb), sliced in half horizontally
2 teaspoons ground cumin
2 teaspoons chili powder (mild, not overly spicy kind)
Salt, to taste
1 head Romaine lettuce, chopped
1 large orange bell pepper, chopped
2 medium tomatoes, chopped
1 avocado, chopped
4 green onions, chopped
15 oz. Can black beans, rinsed and drained
1 cup of corn from the can, rinsed and drained
Hidden Valley Buttermilk Ranch dressing
Generic season the chicken breasts with salt, on both sides. So, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chilli powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, then heat it off. Slice the cooked chicken into stripes or cubes.
Assembling the salad:
Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing.
Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt. Top each salad serving with cooked chicken (cubed or sliced into stripes).
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