Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 4 cups mixed greens (arugula, spinach, and romaine)
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cucumber, sliced
  • ½ cup corn (fresh, canned, or frozen)
  • 3 tbsp olive oil
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp honey or agave syrup (optional)
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Add chicken breasts, coating them evenly. Let marinate in the fridge for at least 30 minutes (or up to overnight).
  2. Heat your grill or grill pan to medium-high.
  3. Place marinated chicken on the hot grill. Grill for about 5-7 minutes per side, until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
  4. While the chicken cooks, wash and chop mixed greens, avocado, cherry tomatoes, onion, cucumber, and corn.
  5. In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper until emulsified.
  6. In a large bowl, combine the mixed greens and all chopped vegetables. Slice the grilled chicken and place on top of the salad. Drizzle the dressing over the salad and toss gently to combine.
  7. Divide salad among plates and enjoy immediately.