200g chicken breast fillet, trimmed
Salt and pepper, to taste
1 tblsp olive oil
250g packet microwavable
Mexican-style brown rice
1 1⁄2 cups shredded baby cos lettuce
1 large tomato, chopped
2 x 125g cans corn kernels, drained
1⁄2 cup ranch salad dressing
1 tblsp lime juice
1⁄2 small avocado
Season both sides of chicken with salt and pepper.
Heat oil in a small, non-stick frying pan over a medium heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked through. Remove. Cut into 1cm pieces. Cool.
Meanwhile, heat the rice according to packet directions. Allow to cool.
Arrange lettuce, chicken, tomato, corn and rice in rows between two shallow, airtight containers. Season with salt and pepper. Seal. Refrigerate until ready to serve.
Combine dressing and juice in a jug. Whisk well. Divide between two small containers. Seal. Refrigerate.
Just before serving, slice the avocado. Arrange over salads. Drizzle with dressing.