A vibrant and flavorful salad featuring grilled chicken, fresh vegetables, and a zesty dressing.
Rub the chicken breasts with olive oil and fajita seasoning, ensuring an even coating.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Grill the chicken over medium heat until fully cooked, turning occasionally.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
While the chicken is grilling, chop the lettuce, tomatoes, cucumber, and green onions, and combine them in a salad bowl.
Keep the vegetables chilled until ready to serve for maximum freshness.
Add the avocado, corn, black beans, and cilantro to the salad bowl.
Dice the avocado just before adding to prevent browning.
Slice the grilled chicken into thin strips and place on top of the salad.
Slice the chicken against the grain for tender pieces.
Drizzle the salad with lime juice and olive oil, then season with salt and pepper to taste.
Mix the dressing ingredients separately for a more even distribution.
Toss the salad gently to combine all ingredients and serve immediately.
Serve with tortilla chips or a side of salsa for added flair.
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