Southwest chicken salad

This salad counts as a meal: it is packed with a diversity of nutrients, yet the recipe is easy to prepare. Leave out chicken, or substitute with firm tofu for an easy vegetarian version.

Ingredients

1 large chicken breast

1 yellow bell pepper

15 cherry tomatoes

1 ripe avocado

5 scallions

2 cups shredded lettuce

1 cup cooked black beans

1 cup frozen corn kernels

half a seedless cucumber

1 tsp salt

0.5 tsp cumin

0.5 tsp cayenne

0.25 tsp coriander

0.5 tsp smoked paprika

4 tbsp buttermilk ranch

1 small clove of garlic

1 tbsp lemon juice

1 tbsp vegetable oil

0.5 tbsp butter

Preparation

Wash and dice the pepper, scallions, cucumber, and tomatoes.

 Mix the ranch with the paprika, lemon juice, and the crushed garlic. Season with salt.

Slice the chicken breast into three thin cutlets. Mix the salt, cumin, coriander, and cayenne. Coat the chicken breast slices and set aside for 30 minutes.

Melt the butter and caramelize the corn on medium-high heat, stirring occasionally to make sure it doesn't burn.

Sear the chicken cutlets in a skillet with oil, heated on medium high heat. Allow to cool on a plate, to make sure the center cooks and the juices are retained.

Onto two plates, organize the veggies into wedges. Cut the avocado into half, and spread on top. Slice the chicken and add to the top.

Dress the salads with the ranch dressing. Serve!