This southwestern chopped chicken salad is going to be your new favorite work lunch! Prep ahead on the weekend and when you're ready to serve, drizzle with ranch and sprinkle with tortilla strips.
4cupsromaine lettucechopped into bite-sized pieces
1cupcherry tomatoeshalved
½cupred onionschopped
½red bell pepperchopped
1cupcorn kernelsdrained and rinsed
19ozcan of black beansdrained & rinsed
To Serve
Litehouse Homestyle Ranch Dressingroughly ½ cup; 2 tablespoons per lunch bowl
½cuptortilla strips
Instructions
Heat oven to 425°.
Mix together all spices.
Place chicken breasts in a small baking dish and drizzle with olive oil. Sprinkle with spice mixture, turn chicken over and sprinkle the other side until coated.
Bake in the pre-heated oven for 10 minutes, flip, and bake for another 10-15 minutes, until cooked through.
Allow to rest at least 10 minutes before chopping into cubes.
Divide all salad ingredients amongst four meal prep containers (2 cup capacity). Top with chicken.
Store in the fridge for up to 4 days.
To ServeDump the contents out into a large bowl, toss with roughly 2 tablespoons of Litehouse Homestyle Ranch Dressing, and sprinkle with tortilla strips.
Video
Notes
Nutritional Information: 1 bowl including dressing & tortilla strips Calories 463 // Fat 19 g // Saturated Fat 2 g // Cholesterol 65 mg // Sodium 712 mg // Carbohydrate 41 g // Fiber 12 g // Sugars 7 g // Protein 31 g