Grilled Chicken Salad and Homemade Sweet Onion Dressing

Ingredients:

• 4 boneless skinless chicken fillets, about 5 oz each
• 1 Tbsp 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, pressed
• 1 small sweet onion, chopped
• 4 Tbsps extra virgin olive oil, divided
• 1/4 cup apple cider vinegar
• 1/2 a fresh lemon, juiced
• sea salt and freshly ground pepper

Instructions:

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 in the inside.

Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.

Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown.

Place caramelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.

Season to your taste with sea salt & 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 as shown.

Once ready to serve drizzle the dressing on top, and gently toss to c