Chicken Chipotle Ranch Salad Recipe

1. Cover your chicken breasts in the packet of taco seasoning.
2. Add some avocado oil to a large pan and heat to medium. Once the oil is shimmering add the chicken, you should hear a sizzle. Cover the pan and let it cook for about 8 minutes on each side, it should be 165 internally if you’re using a meat thermometer.
3. While the chicken is cooking roughly chop the romaine and add it to a bowl with the roughly chopped cilantro.
4. Core and dice the bell pepper and add them. Cut the cherry tomatoes in half and cube the avocado and add them as well.
5. Add the rinsed and drained black beans and cotija.
6. Pull the chicken out of the pan and let it rest on a plate for 10 minutes. If you cut it straight out of the pan it will lose a lot of moisture and the chicken won’t be as juicy or flavorful.
7. Chop the chicken into bite sized pieces, add it to the salad with the ranch and toss everything together.
8. Enjoy!