Mesquite Chicken Salad


  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • 1 onion (finely chopped)
  • 2 tbsp. mesquite seasoning
  • 1 head of iceberg lettuce
  • 1 tomato
  • 1 cup of corn
  • 1/4 cup of cilantro
  • 1/2 cup of Mexican cheese
  • Low-Fat Ranch Dressing

Cut the chicken into 1-inch pieces. Pour olive oil into skillet and sauté the onion, until lightly browned. Add chicken into skillet with mesquite seasoning, and sauté until chicken is cooked. Cut lettuce. Wash and dry lettuce, cilantro, tomatoes, and corn. Chop cilantro and dice tomatoes into small pieces. In a large serving bowl, mix lettuce, tomatoes, cilantro, corn and cheese. Mix thoroughly. Add chicken and mix again. Add dressing to taste. Enjoy!


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