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Ranch Chicken Salad

Get it on the table in less than 20 minutes! - by Barbara Northwood
  • 28 Feb 2018
Ranch Chicken Salad
Prep: 10 Minutes - Cook: 8 Minutes - Serves 2
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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

  1. 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.

This recipe originally appeared on New Idea Food

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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