Protein-stuffed chicken is cut into warm, brilliant strips subsequent to cooking. Lively south-of-the-fringe flavors stew in with the chicken and veggies, making layers of yummy goodness.
This ameliorating feast is a snap to put together, yet so generous and delectable! Its interminable exhibit of flavors and surfaces will keep your taste buds intrigued, regardless of whether you appreciate the dish as scraps for a considerable length of time thereafter.
Ingredients
- Chicken:
- 1 pound boneless, skinless chicken breasts
- 3/4 teaspoon sea salt, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- Salad:
- 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
Instructions
- Chicken:
- 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.
- 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.
Source : bit.ly/2Hi2Qi3
Southwestern Chicken & Veggie Salad #healthyfood #dietketo
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