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:
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 camelized 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.
Enjoy!
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