Ingredients:

  • 4 Boneless, Skinless Chicken Breast (approx. 6 oz / 170g each)
  • 1 Tbsp Olive Oil (for coating the chicken)
  • 1 tsp Kosher Salt (plus more for seasoning)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cumin, ground
  • 1/4 cup Fresh Lime Juice
  • 2 Tbsp Honey (Runny)
  • 1 clove Garlic, minced
  • 1/4 cup Fresh Cilantro, chopped
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 1/2 tsp Kosher Salt (for vinaigrette)
  • Pinch of Cayenne Pepper (Optional)
  • 8 cups Romaine Lettuce
  • 1 pint Cherry or Grape Tomatoes (halved)
  • 2 large Avocado (ripe, diced)
  • 1/4 cup Red Onion (finely sliced or diced)
  • 1 cup Sweetcorn (cooked)
  • 1/4 cup Cotija or Feta Cheese (Optional Garnish)

Instructions:

  1. Combine Acids and Sweetener: In a jar or small bowl, whisk together the lime juice, honey, minced garlic, and salt. Ensure the honey is fully dissolved.
  2. Emulsify: Slowly drizzle in the olive oil while continuously whisking vigorously (or seal the jar and shake). The mixture should thicken slightly and look creamy.
  3. Add Herbs: Stir in the fresh cilantro and cayenne (if using). Taste and adjust seasoning. Set the vinaigrette aside.
  4. Season the Chicken: Pat the chicken breasts completely dry. Drizzle with 1 Tbsp olive oil, then rub thoroughly with smoked paprika, cumin, salt, and pepper.
  5. Marinate (Minimum 30 mins): Place the seasoned chicken in the refrigerator for at least 30 minutes to absorb the spice flavour.
  6. Preheat Grill: Preheat your grill (or grill pan) to medium-high heat (about 375°F/190°C). Lightly oil the grates to prevent sticking.
  7. Grill: Place the chicken on the hot grill. Cook for 5–6 minutes per side, turning only once.
  8. Check Doneness: Use a meat thermometer to ensure the thickest part of the breast registers an internal temperature of 165°F (74°C).
  9. Rest: Remove the chicken from the grill immediately and let it rest on a clean cutting board, tented loosely with foil, for 5–8 minutes.
  10. Slice: Slice the rested chicken against the grain into 1/2-inch strips.
  11. Prep the Base: In a large serving bowl, combine the chopped romaine lettuce, halved tomatoes, sliced red onion, and sweetcorn.
  12. Dress the Greens: Just before serving, lightly drizzle about half of the vinaigrette over the salad greens. Toss gently to coat.
  13. Arrange and Serve: Arrange the sliced chicken and diced avocado over the dressed greens. Sprinkle with crumbled Cotija or Feta cheese (if using). Drizzle the remaining vinaigrette over the chicken and avocado, and serve immediately.