1 thin boneless, skinless chicken breast fillet—plus oil for cooking
Salt and pepper to taste
2 tablespoons avocado ranch dressing
1 cup packed chopped iceberg lettuce
1/4 cup chopped tomatoes
2 tablespoons sweet yellow corn
Season the chicken with salt and pepper as desired. Add a splash of olive oil to a small pan, and on medium-low, cook the chicken until opaque and cooked through, about 3-4 minutes per side. Remove the chicken from the heat, let rest 5 minutes, then shred with two forks.
In a mason jar, add avocado ranch dressing. Then, add lettuce, chicken, tomatoes, and corn. Twist the top onto the mason jar and store either in the refrigerator or in a container with an ice pack until ready to eat.