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
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 dr