Grilled Chicken Salad + Homemade Sweet Onion Dressing

Grilled Chicken Salad is the kind of post where you should stop what you're doing and create new plans around this salad.

Seriously.

Just look at all those hues! Food, in my opinion, should taste just as amazing as it looks.

Put this on your weekend agenda!

Invite some of your favorite folks over to celebrate LIFE or bring it to a party!

Grilled Chicken Salad 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

Instructions

1. On a medium-high heat setting, preheat a grill pan or an outdoor grill.
2. Chicken should be rubbed with a little oil, sea salt, and pepper before going on the grill.
3. Cook for about 5 minutes on each side, or until done and the inside is no longer pink.
4. Slice thin after setting aside on a cutting board, covering and resting for a few minutes.
5. Onions and garlic are sautéed in 1 tablespoon oil in a skillet over medium-high heat for 6 minutes, or until tender and golden brown.
6. Combine the caramelized garlic and onions with the remaining extra virgin olive oil, cider vinegar, and lemon juice in a small blender, and purée until smooth.
7. Dressing should be seasoned to taste with sea salt and fresh pepper, then chilled until ready to serve.
8. Place lettuce, cooked chicken, tomatoes, corn, eggs, pecans, and cubed avocado in a big salad dish as pictured.
9. When ready to serve, pour the dressing over the salad and gently toss to coat.