Prepare the Chicken:

Preheat a skillet over medium heat. Season chicken tenderloins with salt and pepper and spray with avocado oil or put about a tablespoon of avocado oil in your pan.

Cook the chicken for 3-5 minutes on each side, or until fully cooked and no longer pink in the center.

Prepare the Corn, Onions and Avocado:

You can use fresh, canned or frozen corn – I used frozen and just thawed it in water for a few minutes.

Cut up onions and slice avocado – use half an avocado for each serving.

Make the Southwest Buffalo Dressing:

Squeeze the dressing packet into a small bowl.

Add your desired amount of hot sauce and mix. I used about a 1/2 tablespoon of hot sauce but you may like more. Taste it as you’re mixing it.

Assemble the Salad Base:

In a large salad bowl, pour in the chopped salad and set aside bag of cheese, dressing and tortilla strips.

Mix in your desired amount of the southwest buffalo salad dressing and toss until salad is coated in it.

Split the salad mix between two bowls to serve in and add half of the cheese and tortilla strips to each bowl.

Add the Toppings:

Add the rest of the toppings – the onions, avocado and corn to each bowl.

Add the Chicken:

Slice the chicken on top of each salad and add your desired amount of blue cheese or salad dressing of your choice.

Why Aldi Ingredients Make This Dish Special:

Aldi’s Kirkwood Fresh Chicken Breast is high-quality and affordable, making it easy to create a protein-packed meal.

Simply Nature and Pueblo Lindo products add authentic flavor and freshness at a fraction of the cost of other stores.

Using Aldi’s pre-prepped items like frozen avocado chunks saves time without sacrificing quality.