A fresh and easy recipe for corn chip chicken salad, served with an tasty oil and vinegar dressing.
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In a hot fry pan. heat oil and fry chicken breasts 10 minutes on each side or until fully cooked. Let cool then cut into cubes.
To make the dressing, in a small jar combine oil, vinegar witht the spices. mix until fully combined.
Cut lettuce and tomatoes and place in a large serving bowl. Sprinkle corn over top and then cooled chicken. Top with corn chips and serve with oil and vinegar dressing,