Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 6 cups mixed spring greens or arugula
  • 2 cups grilled corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1 large ripe avocado, cubed
  • 1/4 cup fresh chives, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp salt

Instructions:

  1. Pat the chicken dry. Rub with olive oil, lemon juice, lemon zest, salt, and pepper. Heat a skillet over medium-high until hot. Sear the chicken for 5–6 minutes per side until the internal temperature hits 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
  2. In a large bowl, combine the mixed greens, diced cucumber, halved cherry tomatoes, and grilled corn. Toss gently, then fold in the cubed avocado.
  3. Combine white wine vinegar, honey, Dijon mustard, and minced garlic in a jar. Slowly stream in the extra virgin olive oil while whisking or shaking until the dressing is emulsified and velvety.
  4. Drizzle the dressing over the vegetables and toss lightly. Top with the sliced grilled chicken strips and garnish with fresh chopped chives.