Grilled Chicken Salad

Grilled Chicken Salad + Homemade Sweet Onion Dressing

  • 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
  • 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
  • Heat a grill pan or an outside grill on medium-high heat.
  • Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill.
  • Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside.
  • Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.
  • Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown.
  • Place caramelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.
  • Season to your taste with sea salt & pepper, then refrigerate dressing until ready to serve.
  • In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown.
  • Once ready to serve drizzle the dressing on top, and gently toss to combine.