Time 15m Number Of Ingredients 12 Steps:
Place the salad greens in a bowl. Top with the chicken, corn, onion, tomatoes, avocado, and cheese. Sprinkle cilantro on top. Whisk together the ranch dressing, chili powder, and lime juice. Season with salt, if desired. Toss the salad together and serve immediately with the dressing.
Time 25m Yield 1 Number Of Ingredients 13 Steps:
Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional). Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool. Place tomatoes, chopped lettuce, beans, and Libby’s corn into bowl. In separate small bowl whisk together lime juice, olive oil, salt and pepper. Place cooled chicken breast onto cutting board and cut into 1-inch pieces. Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad. Serve salad with tortilla chips or add them into salad.
Time 20m Yield 4 Number Of Ingredients 16 Steps:
Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper. Add chicken, corn, and olives to dressing and toss to coat. Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done. Add corn, mayo and lemon juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese. Sprinkle with remaining cheese and cilantro.
