Serves: 6
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 3 tablespoons white flour
  • 2 tablespoons butter
  • 2 heads romaine lettuce
  • 2 red bell peppers
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • Hidden Valley Ranch® Chili Lime Dressing
  • Optional: fresh lime, fresh cilantro
  1. Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
  2. Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool and then thinly slice.
  3. Wash and VERY thoroughly dry the lettuce. Coarsely chop and place in a large bowl.
  4. Remove the stems and seeds and slice the red pepper into strips. Place in a dry skillet over medium-high heat and stir occasionally until tender. Allow to cool and then add to salad.
  5. Add in the corn, the black beans, and the cherry tomatoes to the salad.
  6. Generously dress with the salad dressing and enjoy immediately.

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