Grilled Chicken Salad + Homemade Sweet Onion Dressing

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)
• 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 fresh lemon (juiced)
• sea salt and freshly ground pepper

INSTRUCTIONS

1. 1 Heat a grill pan or an outside grill on medium-high heat.
2. 2 Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill.
3. 3 Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside.
4. 4 Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.
5. 5 Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown.
6. 6 Place caramelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.
7. 7 Season to your taste with sea salt & pepper, then refrigerate dressing until ready to serve.
8. 8 In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown.
9. 9 Once ready to serve drizzle the dressing on top, and gently toss to combine.