Ingredients
2 large chicken breasts 
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp chili flakes
For the Salad:
1 large romaine lettuce, chopped 
1 cucumber, thinly sliced 
1 cup cherry tomatoes, halved 
1 cup sweet corn kernels 
2 ripe avocados 
1 tbsp lime juice 
Fresh parsley or cilantro 
For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 garlic clove, minced 
Salt and black pepper to taste
Instructions
1. Season & Cook the Chicken
Rub chicken breasts with olive oil, paprika, garlic powder, salt, black pepper, and chili flakes.
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side until golden and fully cooked.
Let rest for 5 minutes, then slice.
2. Prepare the Avocado
Mash avocados lightly with lime juice, a pinch of salt, and black pepper.
Keep slightly chunky for texture.
3. Make the Dressing
In a small bowl, whisk olive oil, lemon juice, honey, minced garlic, salt, and pepper until combined.
4. Assemble the Salad
Fill a large bowl or platter with chopped romaine lettuce.
Arrange cucumbers, cherry tomatoes, corn, and mashed avocado in sections.
Add sliced grilled chicken on top.
Drizzle dressing evenly over the salad.
Finish with parsley, black pepper, and chili flakes.