avocadogarden:

Chicken Taco Ranch Salad With Bacon, Avocado, & Corn

Ingredients:

2 boneless skinless chicken breasts

4 slices peppered bacon, cooked til crisp and chopped

2 Tbsp taco seasoning

1 Tbsp olive oil

1 Tbsp lemon juice

2 Tbsp prepared Ranch dressing

1 cup fresh corn kernels

1/2 ripe avocado, diced

Directions:

Preheat oven to 375. Rub the chicken breasts with the olive oil (I find this helps me use less oil and still get the same results in cooking).  Sprinkle with taco seasoning and bake at 375 for 30-35 minutes until done. Allow to cool for about 10 minutes, and then chop.  Add the chicken, corn and chopped bacon to a bowl and stir together.  In a small bowl toss the avocado and lemon juice together.  Add the chopped avocado and Ranch dressing and stir to combine.  Refrigerate for about 30-60 minutes until cold (longer if possible).  Serve chilled on salad or in a sandwich!


(Source: doctor-catson)