Ranch Chicken Salad

Step 1: Season both sides of chicken with salt and pepper.

Step 2: Heat oil in a small, non-stick frying pan over a medium heat and add chicken and cook for about 3 to 4 minutes on each side, or until cooked through.

Step 3: Remove and cut into 1cm pieces and leave to cool.

Step 4: Meanwhile, heat the rice according to packet directions and allow to cool.

Step 5: Arrange lettuce, chicken, tomato, corn and rice in rows between two shallow, airtight containers and season with salt and pepper.

Step 6: Seal and refrigerate until ready to serve.

Step 7: Combine dressing and juice in a jug and whisk well and then divide between two small containers, seal and refrigerate.

Step 8: Just before serving, slice the avocado and arrange over salads and drizzle with dressing.

Step 9: TIP - Instead of cooking the chicken fillet, you can replace it with shredded roast chicken meat and any creamy salad dressing can be used, but adding the juice will give it a zesty flavour.