Ingredients
Equipment
Method
Cooking Steps
- Preheat your grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and optional chili powder.
- Cook the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let rest before slicing into bite-sized pieces.
- In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, and corn kernels.
- Add cubed avocado to the salad mixture.
- Drizzle ranch dressing and salsa verde over the salad; toss gently to combine without mashing the ingredients.
- Squeeze fresh lime juice over the top just before serving.
Nutrition
Notes
Feel free to customize the salad by adding other ingredients such as black beans or jalapeños for extra flair. This recipe is perfect for meal prep by storing chicken and salad components separately.