Drop everything and make room for this salad on your agenda right now! Seriously, just look at those colors! I firmly believe that food should taste every bit as fantastic as it looks. Make it a part of your weekend plans! Take it to a gathering or invite a handful of your dearest folks over to celebrate the beauty of life
Makes 4 servings
Grilled Chicken Salad Ingredients:
- 4 boneless skinless chicken fillets, about 5 oz each
- 1 Tbsp avocado oil, or olive oil
- 8 packed cups mixed lettuce leaves
- 1 cup cooked fresh or thawed frozen organic corn kernels
- 1.5 cups halved cherry tomatoes
- 1/3 cup chopped pecans
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
Sweet Onion Dressing:
- 2 fresh garlic cloves, pressed
- 1 small sweet onion, chopped
- 4 Tbsps extra virgin olive oil, divided
- 1/4 cup apple cider vinegar
- 1/2 a fresh lemon, juiced
- sea salt and freshly ground pepper
Instructions
Sure, here’s the rephrased version:
- Preheat a grill pan or an outdoor grill to medium-high heat.
- Season the chicken with sea salt and pepper, and lightly coat it with oil. Place the chicken on the grill.
- Grill for approximately 5 minutes per side or until it’s thoroughly cooked and no longer pink in the center.
- Transfer the grilled chicken to a cutting board, cover it, and let it rest for a few minutes. Then, thinly slice it.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté the garlic and onions for about 6 minutes until they become soft and golden brown.
- Put the caramelized garlic and onions in a small blender, add the remaining extra virgin olive oil, cider vinegar, and lemon juice. Blend until you have a smooth mixture.
- Season the dressing with sea salt and pepper to your liking, then refrigerate it until you’re ready to use it.
- In a large salad bowl, arrange the lettuce, followed by the cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown.
- Just before serving, drizzle the dressing over the salad and gently toss everything together. Enjoy!