Ranch Taco Chicken Salad

Ingredients -

1 pound Boneless, Skinless Chicken Breasts, cut into strips
1 tablespoon Chili Powder
1 tablespoon Vegetable Oil
1 (16 ounces) bag Mixed Salad Greens
1 (8 ounces) jar salsa
1 cup Ranch Salad Dressing
1 cup Shredded Cheddar Cheese
1/2 cup crushed Tortilla Chips

Preparation:

1. Heat the oil in a nonstick skillet until hot then add the chicken and chili powder.

2. Cook until the chicken is done, which takes about 8 minute.

3. In a large bowl, combine the greens, chicken, salsa, dressing and cheese and toss to mix.

4. Top with crushed tortilla chips before serving.

Chicken Salad Tips -

Cooking Chicken Breasts

It is very easy to overcook boneless, skinless chicken breasts. If you’re cooking with dry heat, such as a barbecue, use a medium-high heat and a short cooking time, usually not more than ten minutes total. You want the outside to be browned and appealing, but the inside needs to be thoroughly cooked. Pounding raw chicken breasts with a mallet will flatten them out and ensure uniform cooking.

Chicken Salad Tips -

Tryptophan

Chicken breasts are an excellent source of tryptophan. Tryptophan is most commonly associated with and blamed for the tired feeling after a turkey dinner. In fact, tryptophan is an essential amino acid that helps the body change 5-HTP into serotonin, which is responsible for sleep, appetite, mood and impulse control.

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