Instructions
step 1 Preheat a grill or grill pan over medium-high heat.
step 2 Rub chicken breasts with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
step 3 Grill chicken for 5–7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Let rest before slicing.
step 4 While the chicken cooks, prepare the guacamole by mashing the avocado with lime juice, salt, and pepper until smooth.
step 5 In a large bowl or individual servings, arrange mixed greens as a base.
step 6 Add cherry tomatoes, corn, cucumber slices, and sliced grilled chicken on top.
step 7 Spoon guacamole in the center and sprinkle with crushed red pepper for a zesty finish.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet over medium heat or microwave until warmed through. Assemble the salad just before serving to maintain freshness. Guacamole is best enjoyed the same day but can be stored with plastic wrap pressed directly onto its surface to reduce browning.
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