Instructions:
step 1 In a small bowl, mix chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Rub the seasoning mix evenly over both chicken breasts.
step 2 Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side, or until fully cooked and lightly charred. Let rest for a few minutes, then slice thinly.
step 3 In a large serving bowl or plate, arrange the mixed salad greens as the base.
step 4 Neatly arrange the cherry tomatoes, corn, cucumber slices, and sliced grilled chicken over the greens.
step 5 Add a generous scoop of guacamole in the center of the bowl.
step 6 Sprinkle with chili flakes if desired and serve with lime wedges on the side.
Storage and Reheating Tips:
For best results, store components separately. Keep the grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave. Keep salad ingredients fresh by storing them dry and sealed. Add guacamole and dressing just before serving to avoid sogginess.
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