Ingredients
1lbboneless skinless chicken breasts
2tbsptaco seasoning
3tbspwhite flour
2tbspbutter
2headsromaine lettuce
2red bell peppers
1cancorn
1canblack beans,drained and rinsed
1cupcherry tomatoes,halved
fresh lime,optional
fresh cilantro,optional
Preparation
Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces.
In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet.
Cook for 3 minutes on one side and then flip to the other side and cook for another 4 to 6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool and then thinly slice.
Wash and VERY thoroughly dry the lettuce. Coarsely chop and place in a large bowl.
Remove the stems and seeds and slice the red pepper into strips. Place in a dry skillet over medium-high heat and stir occasionally until tender. Allow to cool and then add to salad.
Add in the corn, the black beans, and the cherry tomatoes to the salad.
Generously dress with the salad dressing and enjoy immediately.
