CHIPOTLE EGG SALAD RECIPES

Steps:

• Place the rice in a fine-mesh strainer and rinse under cold, running water.
• Bring the water to a boil in a medium saucepan over medium-high heat. Add the rice, bay leaf, and salt. Stir once, cover, and reduce the heat to low. Simmer until all of the water is absorbed, about 18 minutes for white rice and about 50 minutes for brown rice.
• Remove the pot from the heat and let steam, covered, for 5 minutes. Uncover, remove the bay leaf, and fluff rice with a fork. Stir in the olive oil, lime juice, lemon juice, and cilantro. Taste and season with more salt as needed.

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.