Our favorite salad

While searching for new and interesting Eating for Life recipes to try, I came across this gem and it became a fast favorite for both of ours. 

Mexican Ranch Chicken and Avocado Salad  (serves 2)

1/2 pound chicken cut into bite sized pieces
Paprika
Chili powder
Cumin
Garlic Salt
Onion Powder
Celery Salt
1 slice red onion
2 tomatoes
2 servings light ranch dressing (about 1/4 cup)
1 ripe avocado

Toss the chicken with spices (I never measure, just eyeball; if you're not comfortable doing this, a couple of tablespoons of packaged taco seasoning would be a reasonable substitute) and saute in a hot pan until cooked through, 7-10 minutes.  Remove from the pan and cool. 

Meanwhile, seed and chop both tomatoes and finely chop the onion.  Stir together tomato mixture and cooled chicken with ranch dressing until combined.  Halve, pit and slice the avocado, placing half on each of 2 plates; season with salt and pepper.  Top each avocdo with half of the ranch mixture and serve immediately.