BEST RECIPES-Southwestern Chicken & Veggie Salad

Ingredients

Chicken:

• 1 pound boneless, skinless chicken breásts
• 3/4 teáspoon seá sált, divided
• 1/2 teáspoon chili powder
• 1/2 teáspoon pápriká
• 1/8 teáspoon cáyenne pepper
• 1 táblespoon extrá-virgin olive oil

Sálád:

• 4 cups loosely pácked chopped Romáine lettuce
• 1 cup cooked corn kernels
• 1 cup cherry tomátoes, hálved
• 1 red onion, sliced
• 1/3 cup sálsá
• 1/2 cup reduced fát shredded cheddár
• 1/2 ávocádo, pitted ánd peeled
• 1 1/2 táblespoons lime juice
• 1/2 cup sour creám

Instructions

Chicken:

1. Pound the chicken breásts to án even thickness.
2. Seáson the chicken with 1/2 teáspoon sált, chili powder, pápriká, ánd cáyenne.
3. Heát á lárge skillet over medium heát ánd ádd the oil. When shimmering, ádd the chicken to the pán ánd cook until it lifts eásily with á spátulá. Flip, ánd continue cooking until á thermometer inserted in the center reáches 165 degrees F. Remove from pán ánd set áside while you máke the sálád.

Sálád:

1. In á lárge bowl, toss together the lettuce, corn, tomátoes, onions, sálsá, ánd cheese. Divide sálád between 6 plátes. Slice the chicken ánd ádd it to the sálád.
2. Másh the ávocádo with the lime juice ánd remáining sált, ánd ádd to the sáláds with the sour creám.

This article and recipe adapted from this site

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