Southwest Chicken Salad

Pound out the chicken breasts, so they are even thickness.

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Season both sides with the cumin, chili powder, salt and chipotle powder.

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Heat oil in a skillet, and add the chicken and lime juice.

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Cook for 4-5 minutes on each side.

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Let the chicken rest for 5 minutes. Then, slice into strips.

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Add the corn and beans to the same skillet and cook for 3-4 minutes.

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Divide the salad mix between 4 salad bowls.

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Top with the chicken, corn and beans mixture, tomatoes, and onion.

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Serve with spicy ranch dressing, cilantro, and lime wedges.

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For more recipes, visit Berly's Kitchen!

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