Grilled Chicken Salad
Dairy Free, Gluten Free
Ingredients
- 5 oz lettuce any kind
- 2 chicken breasts pounded thin
- ¼ cup prepared pesto
- 2 ears sweet corn
- 1 cup grape or cherry tomatoes sliced in half
- ½ small red onion thinly sliced
- 1 avocado chopped
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- salt and pepper
Instructions
For the Honey-Dijon Vinaigrette
- Add all ingredients into a jar with a tight fitting lid then shake to combine. This step can be done ahead of time.
- Preheat grill to 400℉ (medium-high for a gas grill). Meanwhile, add chicken breasts, pesto, and a big pinch of salt to a Ziplock bag then squish to coat. Allow chicken to marinate while grill is preheating.
- Once grill is hot, spray both sides of each chicken breast with nonstick spray then grill for 3-4 minutes a side or until cooked through. Remove to a cutting board then let rest for 5 minutes before slicing.
- Add sweet corn cobs to the grill at the same time as the chicken then grill, rotating often, until kernels are softened and slightly charred, 8-10 minutes total. Slice kernels off the cob.
- Arrange lettuce on a platter (or on plates/in bowls) then arrange grilled chicken, corn, tomatoes, red onion, and avocado on top. Drizzle with prepared vinaigrette then serve.