Instructions
Step 1: Preheat a grill pan or outdoor grill over medium-high heat. While it heats, rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
Step 2: Grill the chicken for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
Step 3: In a large bowl or serving dish, lay down a bed of chopped romaine lettuce.
Step 4: Neatly arrange the sliced grilled chicken, cherry tomatoes, corn, and cucumber on top of the lettuce.
Step 5: Add a generous scoop of guacamole to the center of the bowl. Sprinkle with red pepper flakes if desired.
Step 6: Serve immediately as-is or with your favorite dressing on the side. Lime wedges also make a great zesty addition.
Storage Information
This salad is best served fresh. However, you can store the grilled chicken, chopped vegetables, and guacamole in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving for maximum freshness and crunch.
Continue on the next page