Ingredients
1
package (1 lb) boneless skinless chicken breasts
1
teaspoon salt
1
teaspoon pepper
1
tablespoon olive oil or vegetable oil
8
cups torn leaf lettuce (1 medium head)
1
can (15 oz) black beans, drained, rinsed
1
pint grape tomatoes, cut in half (about 2 cups)
1
large carrot, sliced (1 cup)
8
green onions, chopped
1
cup finely shredded Mexican cheese blend (4 oz)
1/2
cup honey Dijon dressing
Preparation
Sprinkle both sides of chicken breasts with salt and pepper; cut into strips.
In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in chicken; cook 3 to 5 minutes or until golden brown. Turn chicken strips over; cook 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken. Drizzle each salad with 2 tablespoons dressing.
