
A vibrant and refreshing salad featuring tender marinated chicken, creamy avocado, and sweet corn tossed in a zesty lemon-dill dressing. This high-protein meal is perfect for a healthy lunch or a light summer dinner that's packed with flavor.
Prepare the dressing: In a small jar, combine the lemon zest, 2 tablespoons of lemon juice, honey, Dijon mustard, extra-virgin olive oil, and minced garlic. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then shake vigorously until well emulsified.
Marinate the chicken: Place the chicken breast in a bowl. Add 2 tablespoons of the prepared dressing and 1 tablespoon of extra lemon juice. Season with an additional pinch of salt and pepper, toss to coat, and let marinate for at least 20 minutes (or up to 24 hours in the refrigerator).
Cook the chicken: Heat 1/2 tablespoon of olive oil (or bacon fat) in a non-stick skillet over medium-high heat. Add the chicken and cook until golden and cooked through. Cook for about 2 minutes per side for halved breasts, or 4 minutes per side for thighs.
Rest and slice: Transfer the cooked chicken to a plate and cover loosely with foil. Let it rest for 3 minutes to retain its juices, then slice it into strips.
Finish the dressing: Add the finely chopped dill to the remaining dressing in the jar and shake well to combine.
Assemble the salad: In a large serving bowl, combine the romaine lettuce, cherry tomatoes, avocado, red onion, and corn kernels. Top with the sliced chicken and crumbled bacon.
Serve: Drizzle the lemon-dill dressing over the salad and serve immediately while the chicken is still warm.
For the best flavor, use fresh corn and grill it briefly before cutting the kernels off the cob. If you are meal prepping, keep the dressing and avocado separate until serving to prevent wilting and browning.




