Grilled Chicken Salad

grilled chicken salad made with juicy marinated chicken, fresh veggies, grilled corn, roasted sweet potatoes and avocado all served over greens and topped with a homemade honey mustard dressing

• GRILLED CHICKEN
• ▢1- 1 ¼ lb boneless chicken breasts
• ▢2 Tablespoons red wine vinegar or lemon juice
• ▢2 Tablespoons olive oil
• ▢½ teaspoon garlic powder
• ▢½ teaspoon dried thyme
• ▢½ teaspoon dried oregano
• ▢¼ teaspoon salt
• ▢¼ teaspoon pepper
• SALAD
• ▢1 head romaine lettuce
• ▢½ cucumber, chopped
• ▢½ cup halved cherry tomatoes
• ▢2-4 Tablespoons chopped red onion
• ▢½ cup grilled corn
• ▢Roasted sweet potatoes
• ▢1 avocado
• ▢Feta cheese, optional
• ▢Honey mustard dressing

Instructions 

Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined

Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.

While chicken is marinating, make dressing and prep remaining ingredients

Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165F.

Assemble salad by adding a bed of romaine lettuce to two bowls. Top with cucumber, tomatoes, onion, corn, sweet potatoes, avocado and sliced chicken breast. Drizzle with dressing and enjoy!