Chicken, Corn & Avocado Salad
Prep Time: 00:00
Cook Time: 00:00
5 boneless chicken breasts
1 Head romaine lettuce
1 can corn / bag frozen corn
3 - 5 avocados
1/4 red onion, diced
2 cup + tbsp lemon juice
1/4 cup oil
1 tbsp + tsp seasoning (we use tony's, but you can use equal parts of salt, pepper, garlic and chili powder if you don't have a favori
1 jalapeño pepper, diced
2 Cloves garlic
1In a large ziplock bag, combine 1/4 cup of oil, 1/4 cup of lemon juice, garlic, and 3 tbsp seasoning. Close the bag and use your hands to mix the marinade to combine. Add chicken breasts and allow to marinate for at least an hour (I like to flip mine 30 minutes in).
2While chicken is marinating, mix corn, diced red onion and diced jalapeño in a separate bowl. Add 2 tbsp lemon juice and 1 tsp seasoning.
3Rinse romain lettuce and chop.
4Preheat oven to 400.
5Heat a heavy, oven-proof skillet (I use cast-iron) to medium high heat and add a tbsp olive oil. Saving marinade in bag, cook chicken on high heat until there is a nice sear on the surface of the chicken, about 4-5 minutes each side.
6Add 1/2 cup marinade to the pan with the cooked chicken and place oven-proof skillet in the oven about 10 minutes, or until internal temperature reaches 165. (If you don't have an oven-proof skillet, you can turn your heat down to medium low and let the chicken simmer in the marinade for about 10 minutes to finish cooking.)
7Allow chicken to rest on a cutting board for 10 minutes, then slice into strips once cooled slightly.
8In 5 containers, layer romaine, corn mix, and sliced chicken.
9The day of, slice 1/2 - 1 avocado and add to your bowl.
10Toss with a little olive oil and lemon juice or ranch or enjoy as is, the chicken has great seasoning on its own!
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