Ingredients

The following ingredients have 4 Servings
  • 1 pound of Boneless Skinless Chicken Breasts
  • 2 teaspoons Olive Oil
  • 1 jar of Salsa
  • 1 can of Black Beans (or any beans)
  • Mixed Greens
  • 1 can of Corn
  • 1 Avocado
  • Shredded Cheddar Cheese (I love Cabot)
  • Tortilla Strips
  • 1 Lime
  • Ranch Dressing

Instruction

  • Dice the chicken into pieces about an inch big. Heat the olive oil in a skillet over high heat, once hot add the chicken. Sear each side of the chicken for about a minute. Then pour the salsa over the chicken and bring to a low simmer. Let simmer for 7 minutes on low heat.
  • While the chicken is cooking prepare the rest of the ingredients. Drain and rinse the black beans and set aside.
  • Start to assemble the salads. First, place a big handful of greens in a shallow bowl. Then top with corn, diced avocado, and cheese. Slice the lime.
  • After the chicken has simmered for 7 minutes add the black beans and let cook for another 3 minutes. Then generously spoon the chicken, salsa, and black bean mixture over the salads. Top with tortilla strips. Add some lime and ranch dressing if you want.