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
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
Method:
·
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 dressing until ready to
serve.
·
In a
large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs,
pecans, and diced avocado as shown.
·
Once
ready to serve drizzle the dressing on top, and gently toss to combine.