step 1 Preheat grill or grill pan to medium-high heat.
step 2 Season the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
step 3 Grill the chicken for 6-7 minutes per side or until fully cooked and nicely charred. Let rest before slicing.
step 4 While the chicken is cooking, prep the vegetables: slice the cucumber and avocado, halve the tomatoes, and cook the corn if needed.
step 5 On a large plate or bowl, create a bed of mixed greens or spinach.
step 6 Arrange the sliced chicken, cherry tomatoes, cucumber, corn, avocado, and guacamole neatly over the greens.
step 7 Sprinkle with red pepper flakes if desired and serve with lime wedges on the side.
Storage and Reheating Tips:
Store the salad ingredients separately in airtight containers in the fridge for up to 3 days. Keep the guacamole in a sealed container with plastic wrap pressed against the surface to prevent browning. Reheat the chicken if desired, but the salad is best served fresh and cold.
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