Chili Lime Chicken Salad

What you need:

    • 1 lb. boneless, skinless chicken breasts
    • 2 Tbsp. taco seasoning
    • 3 Tbsp. all-purpose flour
    • 2 Tbsp. unsalted butter
    • Romaine lettuce, chopped
    • 2 red bell peppers, seeded and diced
    • 1 can corn, drained
    • 1 can black beans, rinsed and drained
    • 1 cup cherry or grape tomatoes, halved
    • Hidden Valley Ranch Chili Lime Dressing
    • Fresh lime, sliced into wedges
    • Fresh cilantro, chopped

Directions:

    1. Thinly slice chicken lengthwise or pound to make breasts thinner so they cook evenly. Salt and pepper each breast on both sides.
    2. In a wide bowl, stir taco seasoning and flour together. Dredge chicken breasts through the flour mixture.
    3. In a large skillet, melt butter over medium-high heat. Then add chicken and allow to cook until browned on one side. Flip and continue cooking until done.
    4. Remove chicken from pan, set aside and let cool. Then slice into strips.
    5. Saute red bell pepper in a skillet over medium-high heat until they are tender. Set aside and let cool.
    6. When chicken and peppers have cooled, divide lettuce between serving dishes. Add peppers, corn, beans, and tomatoes. Top with chicken and salad dressing. Serve with lime wedge and cilantro, if desired.

Recipe from The Recipe Critic

Posted on Fantastical Sharing of Recipes