Instructions
step 1 Preheat a grill or grill pan over medium-high heat.
step 2 Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
step 3 Grill the chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Set aside to rest, then slice.
step 4 In a medium bowl, mash the avocado with lime juice, salt, and cilantro (if using) to make guacamole.
step 5 In a large bowl or meal prep container, arrange the salad greens as a base.
step 6 Add cherry tomatoes, sweet corn, cucumber slices, and a generous scoop of guacamole.
step 7 Top with the sliced grilled chicken.
step 8 Sprinkle with red pepper flakes if desired.
step 9 Serve immediately or refrigerate for up to 2 days.
Storage and Reheating Tips
Store the grilled chicken separately from the greens if making ahead. Keep guacamole covered tightly to reduce browning. The salad can be stored in the fridge for up to 2 days. For best texture, assemble just before eating. Reheat chicken gently in a skillet or microwave if preferred warm.
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