Chicken Taco Salad

I was in a big rush last night. This is not a big surprise, most of my nights are like that. I didn't know what to make, and I was quickly running out of time. I had a few chicken breasts in the refrigerator, and after a quick review of recipes I improvised with this. It was FANTASTIC! Thinking of it still makes me smile. It was simple and quick and hit the spot, and best of all it is totally Gluten-Free!

Chicken Taco Salad

2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon oregano
1 teaspoon kosher salt
4 boneless skinless chicken breasts
1 head of iceberg and 1 head of leaf lettuce, cut into bite-sized pieces
Can of sweet corn
Can of black beans, drained and rinsed
Shredded cheddar cheese
Tomato, diced
Can of Olives, sliced
Bag of Mission Tortilla Chips (fabulously gluten free)
Bottle of Wishbone Chipolte Ranch dressing (Hallelujah, it's gluten-free)

To a small bowl add the spices and stir to blend well. Rub the spice mixture on the outside of each chicken breast and set aside. Place a large non-stick skillet over medium-high heat, and add about 1 to 2 tablespoons of oil. Heat until shimmering, then add the chicken breasts. Cover and cook for 10 to 15 minutes, or until done, turning a couple of times for equal browning. Allow to cool for a minute then dice into bite-sized pieces.

Warm the corn, and black beans (I used the microwave because I was very short on time). 

Assembly at our house occurs at the table with each person adding and building it the way they want. Mine starts with lettuce, then I add chicken, corn, black beans, olives, tomatoes, and cheese. Top it all with the chipolte ranch dressing. Grab a handful of tortilla chips and crush them in your hands over the top. Enjoy!