1headsmall lettuceyour choice of butter lettuce, green leaf, red leaf, or romaine
2red bell peppersdiced
1-½cupcorn
1-½cupedamame
1canblack beans (about 1-½ cups)
SW Buttermilk Ranch Dressing
½cupmayonnaise
½cup buttermilk(I make dairy-free buttermilk by adding 1 tsp lemon juice to ½ cup almond milk and allowing it to sit at room temperature for 5 minutes)
Heat olive oil over a large sauté pan over medium-high heat. Sauté chicken breasts until cooked, about 3-5 minutes each side, depending on thickness. For best results, flatten chicken breasts to similar thickness with a kitchen mallet before cooking.
Assemble the salad
Place lettuce in a large bowl, then top with diced red pepper, corn, edamame, and black beans.
Make the SW Buttermilk Ranch Dressing
In a large bowl, combine mayo, buttermilk, paprika, cilantro, and lime juice. Whisk together until well blended. Pour into an airtight salad shaker, or other airtight container.
Notes
Makes a large salad for dinner or meal prep lunches that can serve between 4 - 6 people, depending on your serving size.