Southwestern Chicken & Veggie Salad

Ingredients

Chicken:
• 1 pound boneless, skinless chicken breasts
• 3/4 teaspoon sea salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 tablespoon extra-virgin olive oil

Salad:
• 4 cups loosely packed chopped Romaine lettuce
• 1 cup cooked corn kernels
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 1/3 cup salsa
• 1/2 cup reduced fat shredded cheddar
• 1/2 avocado, pitted and peeled
• 1 1/2 tablespoons lime juice
• 1/2 cup sour cream

Instructions

Chicken:
1. Pound the chicken breasts to an even thickness.
2. Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
3. Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken to the pan and cook until it lifts easily with a spatula. Flip, and continue cooking until a thermometer inserted in the center reaches 165 degrees F. Remove from pan and set aside while you make the salad.

Salad:
1. In a large bowl, toss together the lettuce, corn, tomatoes, onions, salsa, and cheese. Divide salad between 6 plates. Slice the chicken and add it to the salad.
2. Mash the avocado with the lime juice and remaining salt, and add to the salads with the sour cream.

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