Grilled Chicken Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 ear, yields or 250g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Vinegar

  Cider

  4 tbsp or 60g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. Heat grill to medium heat. Season chicken breasts with salt and pepper and grill until fully cooked to an internal temperature of 165°F, about 6-7 minutes per side, then let rest before slicing.
2. Remove husks and silky strings from corn, brush with melted butter, and grill on medium heat for 10-15 minutes, turning occasionally until cooked.
3. In a large salad bowl, combine lettuce, cherry tomatoes, onion, and avocado.
4. Cut the grilled corn kernels off the cob and add to the salad. Toss gently.
5. In a small bowl, whisk together olive oil, cider vinegar, salt, pepper, and oregano. Pour over the salad and toss to coat.
6. Slice the grilled chicken breasts and arrange on top of the salad.
7. Serve the salad immediately on plates.

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