# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 10.5 ounces)
→ Vegetables
02 - 2 ears fresh corn or 1½ cups frozen corn, thawed
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (about 8 radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - ½ teaspoon ground cumin
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped (optional)
# Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
03 - While the chicken cooks, place the corn (husks removed) directly on the grill. Cook, turning occasionally, until lightly charred in spots, about 8-10 minutes. Remove and let cool slightly, then slice kernels off the cob.
04 - In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle with the lime dressing and toss gently to combine. Garnish with fresh cilantro if desired. Serve immediately.
