Serves: (4)

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INGREDIENTS:

• 1 lb Chicken Breast cut into small bite-sized pieces

• 1 Tbsp Olive Oil

• 4 Cups Packed Greens of choice

• ¼ Small Red Onion sliced

• ¾ Cup Cherry halved

• ½ English Cucumber sliced

• 1 Avocado sliced

• ⅓ Cup Corn Fresh or canned

• Homemade Ranch Dressing

  • 1 Cup Plain non-fat Greek yogurt

  • 2-3 Cloves Garlic minced

  • 2 Tsp Lemon

  • 2 Tbsp Onion chopped

  • 1 Tbsp Dijon Mustard

  • 2 Tbsp Fresh chopped

  • 1 Tbsp Fresh parsley chopped

  • 1 Tbsp Fresh dill chopped

  • Sea salt and pepper, to taste

  • INSTRUCTIONS:

    Begin by creating the ranch dressing from scratch. In a small jar, combine all of the ingredients, cover, and shake to emulsify.
    Allow the chicken to marinade for at least 15 minutes after pouring roughly a third of the dressing over it. Keep the remaining dressing refrigerated until ready to use.

    Then, in a big nonstick pan, heat the oil and add the chicken in a single layer. Cook for 5-7 minutes, or until golden brown and cooked through.

    To make the salad, place greens in a large mixing bowl. Add the remaining ingredients on top. Toss with the dressing just before serving.

    enjoy!

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