Chicken salad

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

⠀Method:

1. Begin by preparing the ranch dressing that you have prepared at home. For the purpose of emulsification, combine all of the materials in a small jar, cover it, and shake it thereafter.
2. The chicken should be marinated for at least fifteen minutes after about one-third of the dressing has been poured over it. Keep the leftover dressing in the refrigerator until you are ready to use it.
3. After that, heat the oil in a big pan that does not stick, and then add the chicken along with a single layer. About five to seven minutes, heat until the food is golden brown and cooked through.
4. To begin putting together the salad, fill a big dish with greens. Include the remaining ingredients on top. Add the dressing just before serving and stir, then serve.
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