4 handfuls of fresh lettuce greens, washed and towel dried or use a salad spinner 1/4 cup fresh parsley leaves 1 cup cherry tomatoes, cut in halves 2 ears of corn, husked and kernels cut from cob 1 red bell pepper, cored and thinly sliced 2 chicken breasts, boneless and skinless 1 Tablespoon olive oil Salt and fresh ground pepper *Ranch dressing
Sprinkle chicken breasts with salt and pepper. Heat a large heavy skillet over medium-high heat. When hot, add oil. When oil is hot, add chicken breasts. When brown on one side, turn over and brown on other side. Reduce heat to low, cover and cook for 15-20 minutes or until cooked through. Remove chicken to a cutting board and slice diagonally. Tear lettuce greens into bite size pieces and place in a large salad bowl. Add cherry tomatoes, corn, red pepper and parsley. Place an equal amount of salad mixture on each of 4 serving plates. Top with equal amounts of sliced chicken and drizzle a generous amount of Ranch dressing on top. Serve immediately.
Make Ranch Dressing ahead of time and refrigerate until ready to use. *Ranch Dressing: 1/3 cup yogurt 1/3 cup mayonnaise 1/4 cup buttermilk 2 teaspoons finely grated onion 1 clove garlic, pressed 1 Tablespoon chopped fresh chives Salt and pepper to taste Combine all ingredients and blend until smooth.