Ranch Chicken Salad
Instead of cooking the chicken fillet, you can replace it with shredded roast chicken meat. Any creamy salad dressing can be used, but adding the juice will give it a zesty flavour.
Ingredients
200g chicken breast llet, trimmed
Salt and pepper, to taste
1 tblsp olive oil
250g packet microwavable
Mexican-style brown rice
1 1⁄2 cups shredded baby cos lettuce
1 large tomato, chopped
2 x 125g cans corn kernels, drained
1⁄2 cup ranch salad dressing
1 tblsp lime juice
1⁄2 small avocado
Method
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Season both sides of chicken with salt and pepper.
2 Heat oil in a small, non-stick frying pan over a medium heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked through. Remove. Cut into 1cm pieces. Cool.
3 Meanwhile, heat the rice according to packet directions. Allow to cool.
4 Arrange lettuce, chicken, tomato, corn and rice in rows between two shallow, airtight containers. Season with salt and pepper. Seal. Refrigerate until ready to serve.
5 Combine dressing and juice in a jug. Whisk well. Divide between two small containers. Seal. Refrigerate.
6 Just before serving, slice the avocado. Arrange over salads. Drizzle with dressing.
