# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 10 ounces)
→ Vegetables
02 - 2 ears fresh corn, husks removed (or 1½ cups frozen corn, thawed)
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (about 8 medium radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced
→ Lime 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
# How To Make It:
01 - Preheat grill or grill pan over medium-high heat (approximately 400°F).
02 - Lightly brush chicken breasts with olive oil and season generously with salt and pepper. Grill for 5–7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on the grill. Cook, turning occasionally, until lightly charred in spots, about 8–10 minutes. Remove and cool slightly before slicing kernels off the cob.
04 - In a small mixing bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and black pepper until emulsified.
05 - In a large salad bowl, combine chopped romaine lettuce, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle lime dressing over the salad and toss gently to coat evenly. Garnish with fresh cilantro if desired. Serve immediately while chicken and corn are still slightly warm.
