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.
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
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.