YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Ranch Chicken Salad
Pan-seared chicken breast served over a crisp bed of romaine and black beans, drizzled with a creamy, smoky chipotle ranch dressing.
INGREDIENTS
5.5 oz chicken breast
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup plain Greek yogurt
1 tsp chipotle peppers in adobo
1 tsp lime juice
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
2 cup romaine lettuce
0.5 cup cherry tomatoes
0.25 cup black beans
0.25 cup sweet corn
0.25 whole avocado
PREPARATION
Season the chicken breast evenly with sea salt and black pepper.
Heat olive oil in a medium skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
While the chicken cooks, prepare the dressing by whisking together the Greek yogurt, minced chipotle peppers, lime juice, garlic powder, onion powder, and dried dill in a small bowl.
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, and sweet corn.
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
Top the salad with the sliced chicken and fresh avocado slices.
Drizzle the smoky chipotle ranch dressing over the top and toss gently to combine before serving.