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cookclean: Chicken Avocado Salad with a chunky salsa dressing (a weekly staple in our home) Serves 4 Ingredients  One head of iceberg lettuce One can of black beans One can of corn kernels 2 avocados 2 cups of chunky salsa (mild, medium or hot)  Four boneless, skinless chicken breasts  3 tbsp taco seasoning Directions Wash and dry the lettuce before ripping it into bite size pieces.  Then distribute evenly between your four serving dishes. Rinse and drain the black beans before dividing them evenly between the four salads. Rinse and drain the corn kernels before distributing them evenly between the four salads. Cut each avocado in half lengthwise and pit.  Then take paring knife and cut the flesh of each avocado half into ½ inch cubes.  Using a spoon to scoop out the flesh, distribute the cubes from one half of an avocado to each salad. Top each salad with half a cup of salsa (or more if desired!) Dice the four chicken breasts into 1-inch cubes and transfer the cubes to a non-stick frying pan.  Add the taco seasoning and mix to evenly coat the chicken in seasoning.  Then cook over medium-high heat until the chicken is cooked through. Distribute the chicken evenly between the four salads, and serve while the chicken is still warm.

cookclean:

Chicken Avocado Salad with a chunky salsa dressing (a weekly staple in our home)

Serves 4

Ingredients

  •  One head of iceberg lettuce
  • One can of black beans
  • One can of corn kernels
  • 2 avocados
  • 2 cups of chunky salsa (mild, medium or hot)
  •  Four boneless, skinless chicken breasts
  •  3 tbsp taco seasoning

Directions

  1. Wash and dry the lettuce before ripping it into bite size pieces.  Then distribute evenly between your four serving dishes.
  2. Rinse and drain the black beans before dividing them evenly between the four salads.
  3. Rinse and drain the corn kernels before distributing them evenly between the four salads.
  4. Cut each avocado in half lengthwise and pit.  Then take paring knife and cut the flesh of each avocado half into ½ inch cubes.  Using a spoon to scoop out the flesh, distribute the cubes from one half of an avocado to each salad.
  5. Top each salad with half a cup of salsa (or more if desired!)
  6. Dice the four chicken breasts into 1-inch cubes and transfer the cubes to a non-stick frying pan. 
  7. Add the taco seasoning and mix to evenly coat the chicken in seasoning.  Then cook over medium-high heat until the chicken is cooked through.
  8. Distribute the chicken evenly between the four salads, and serve while the chicken is still warm.

Notes