Kylie's Chicken Taco Salad
1 chicken breast
2 tablespoons taco seasoning
2 tablespoons olive oil
Mixed lettuce leaves, thinly sliced
2 tomatoes, diced
1 avocado, diced
1 cup tasty cheese, grated
½ cup coriander, finely chopped
½ packet Original Corn Chips, lightly crushed
Paul Newman’s Ranch Dressing with some additional coriander added
Combine the chicken, taco seasoning and oil in a large bowl. Heat a large frying pan over medium-high heat. Cook chicken for 3-4 minutes each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice.
Combine the lettuce, avocado, tomatoes, cheese, coriander and corn chips in a large bowl. Drizzle with ranch dressing and toss to combine. Divide among serving plates. Top with chicken and enjoy with a glass (or two) of Pfeiffer Pinot Grigio.