Southwestern Chicken & Veggie Salad

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1/2 Avocado, pitted and peeled
  • 1 cup Cherry tomatoes
  • 1 cup Corn, cooked kernels
  • 1 Red onion
  • 4 cups Romaine lettuce, loosely packed

• Condiments

  • 1 1/2 tbsp Lime juice
  • 1/3 cup Salsa

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 Chili powder
  • 1/2 tsp Paprika
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Cheddar, reduced fat
  • 1/2 cup Sour cream

Found on skinnyms.com

Description

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3/4 teaspoon sea salt, divided
• 1/2 chili powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 tablespoon extra-virgin olive oil
• 4 cups loosely packed chopped Romaine lettuce
• 1 cup cooked corn kernels
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 1/3 cup salsa
• 1/2 cup reduced fat shredded cheddar
• 1/2 avocado, pitted and peeled
• 1 1/2 tablespoons lime juice
• 1/2 cup sour cream

Directions

• Pound the chicken breasts to an even thickness.
• Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
• Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken to the pan and cook until it lifts easily with a spatula. Flip, and continue cooking until a thermometer inserted in the center reaches 165 degrees F. Remove from pan and set aside while you make the salad.
• In a large bowl, toss together the lettuce, corn, tomatoes, onions, salsa, and cheese. Divide salad between 6 plates. Slice the chicken and add it to the salad.
• Mash the avocado with the lime juice and remaining salt, and add to the salads with the sour cream.