Ingredients:
For the salad:
• 2 grilled chicken breasts, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 avocado, diced
• 1/2 cup corn (fresh, canned, or thawed frozen)
• 1/4 red onion, thinly sliced
• 3 cups chopped romaine or mixed lettuce
• 2 tablespoons fresh parsley or cilantro, chopped (optional)
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For the dressing:
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (or lime)
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• 1 garlic clove, minced
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Instructions:
1. Grill the chicken:
• Season chicken breasts with salt, pepper, a little garlic powder, and a splash of olive oil.
• Grill on a skillet or grill pan until cooked through (about 5–6 minutes per side).
• Let it rest, then slice or cube.
2. Prepare the salad:
• In a large bowl, combine lettuce, cucumbers, tomatoes, avocado, corn, and red onion.
3. Make the dressing:
• In a small bowl, whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper.
4. Assemble:
• Add grilled chicken to the salad.
• Drizzle with the dressing and toss gently to coat.
5. Serve:
• Enjoy immediately, optionally with toasted pita or bread on the side.
