Grilled Chicken Avocado and Corn Salad

Ingredients

• 1 lb boneless chicken thighs
• olive oil
• 1/4 tsp black pepper
• 1/3 cup olive oil for dressing
• 1/3 cup lime juice
• 1/2 tsp chili flakes
• 1/2 tsp salt
• 3 ears corn
• 1/2 English cucumber
• 2 avocados
• cilantro
• green onion
• fresh basil
• serrano peppers, optional

Instructions

1. Drizzle chicken thighs with olive oil and season with black pepper, coating both sides well.
2. Set chicken aside and prepare the dressing by mixing olive oil, lime juice, chili flakes, and salt.
3. Set grill pan to medium heat and fire roast the corn for 18 minutes.
4. Remove corn from heat and set griddle to high heat to cook the chicken for 10-12 minutes.
5. Let chicken rest for 5 minutes, then cut into bite-sized pieces.
6. Prepare the salad by adding cucumber, roasted corn, chicken, avocados, cilantro, green onion, fresh basil, and optional serrano peppers.
7. Pour in the dressing and mix everything together.