2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

½ teaspoon garlic powder

Salt and pepper to taste

2 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

1 cup canned sweet corn, drained

½ cup diced cucumber

½ cup guacamole or homemade avocado crema

Red pepper flakes for garnish

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Preheat the grill or grill pan to medium-high heat.
Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
Grill the chicken for 5–6 minutes per side, or until fully cooked and slightly charred.
Remove from heat and let the chicken rest for a few minutes before slicing.
In a large bowl, combine romaine lettuce, cherry tomatoes, corn, and cucumber.
Top the salad with sliced grilled chicken.
Add a spoonful of guacamole or avocado crema and sprinkle red pepper flakes on top.

Store the salad and chicken separately for meal prep.

Add avocado or crema just before serving to maintain freshness.

Substitute chicken thighs for a juicier option.

Can be made vegetarian by replacing chicken with grilled tofu or chickpeas.