Ingredients:
For the Grilled Chicken:
* 2 boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1/2 teaspoon paprika
* 1/4 teaspoon garlic powder
* Salt and black pepper to taste
For the Grilled Corn:
* 1 cup sweet corn (canned or frozen, well-drained)
* 1/2 teaspoon olive oil
* Pinch of salt and black pepper
For the Rest of the Salad:
* 4 cups mixed greens or chopped romaine lettuce
* 1 cup cherry tomatoes, halved (or regular tomatoes, diced)
* 1 ripe avocado, sliced
* 1/2 cucumber, sliced
For the Creamy Avocado Dressing:
* 1/2 ripe avocado
* 1/4 cup plain Greek yogurt or sour cream
* 2 tablespoons lime juice (or lemon juice)
* 1 small clove garlic, minced (optional)
* 1/4 cup fresh cilantro or parsley (optional)
* 2 tablespoons water (for adjusting consistency)
* Salt and black pepper to taste
Instructions:
* Prepare the Grilled Chicken:
* Preheat a grill or grill pan over medium-high heat.
* Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season with paprika, garlic powder, salt, and black pepper.
* Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
* Prepare the Grilled Corn:
* In the same grill pan or a regular skillet, heat the olive oil.
* Add the corn and season with salt and pepper. Grill or sauté over medium heat until lightly charred and tender (about 5-7 minutes).
* Prepare the Creamy Avocado Dressing:
* In a food processor or blender, combine the remaining half avocado, Greek yogurt or sour cream, lime juice, garlic (if using), and cilantro or parsley (if using).
* Blend until smooth and creamy. Add water gradually to adjust the consistency until the dressing is pourable. Season with salt and black pepper to taste.
* Assemble the Salad:
* In a large bowl, place the lettuce.
* Arrange the sliced grilled chicken, cherry tomatoes, avocado slices, cucumber slices, and grilled corn over the lettuce.
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