# What You’ll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10.6 oz)
→ 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)
# How To Make It:
01 - Preheat a grill or grill pan over medium-high heat until fully heated.
02 - Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5–7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on the grill with husks removed. 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 until well combined.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle the lime dressing over the salad and toss gently to evenly coat all ingredients.
07 - Garnish with fresh cilantro if desired. Serve immediately while ingredients are fresh and crisp.
