Grilled Chicken Salad with Sweet Onion Dressing
Ingredients
- 4 boneless skinless chicken fillets, about 5 oz each
- 1 tablespoon avocado oil or olive oil
- 8 packed cups mixed lettuce leaves
- 1 cup cooked fresh or thawed frozen organic corn kernels
- 1.5 cups halved cherry tomatoes
- 1/3 cup chopped pecans
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
Sweet onion dressing
- 2 fresh garlic cloves
- 1 small sweet onion
- 4 tablespoons extra virgin olive oil, divided
- 1/4 cup apple cider vinegar
- 1/2 fresh lemon
- sea salt and freshly ground pepper
Preparation
Heat a grill pan or an outside grill on medium high heat.
Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill.
Cook for about 5 minutes per side, or until cooked through and no longer pink inside.
Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.
Heat 1 tablespoon oil in a skillet over medium high heat.
Sauté garlic and onions for 6 minutes, or until soft and golden brown.
Place caramelized garlic and onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.
Season to taste with sea salt and pepper, then refrigerate dressing until ready to serve.
In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado.
Once ready to serve, drizzle the dressing on top, and gently toss to combine.