SOUTHWESTERN CHOPPED SALAD WITH BUTTERMILK RANCH DRESSING

I want to introduce you to my new favorite salad: Southwestern Chopped Salad, loaded with heaps of greens, juicy and flavorful fowl, and crowned off with Buttermilk Ranch Dressing (Hidden Valley® original Ranch® brand)! It’s a salad, side dish, and dinner all in one – relies upon on how hungry you're.

And so smooth-to-make – most effective half-hour from start to finish: simply chop up all the veggies, cook the chook in Mexican-style spices, and spice the entirety up with a delicious dressing! excellent flavorful, colorful, wholesome, this recipe is packed with fiber (greens) and protein (chicken)! And did I say it's far gluten unfastened.

INGREDIENTS

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 corn from the can, rinsed and drained
Hidden Valley® Buttermilk Ranch dressing

INSTRUCTIONS

Cooking Chicken:

Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili 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, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.

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 at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).