Honey Mustard Chicken Salad with Strawberries, Avocado & Corn

Directions

1. Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
2. Pat the chicken dry and place it on a cutting board. Slice the chicken in half horizontally to form thin cutlets and season both sides with salt and pepper.
3. When the pan is hot, add a small amount of oil, then cook the chicken until charred and cooked through, about 3–4 minutes per side. Transfer to a plate and loosely cover with aluminum foil.
4. In a medium bowl, whisk together mayonnaise, honey, water, Dijon, and salt to make the dressing.
5. Rinse and dry all produce before handling.
6. Slice the strawberries and add them to the dressing bowl.
7. Thinly slice the green onions and add them to the bowl with the dressing.
8. Tear or chop the romaine into bite-sized pieces and add to the bowl.
9. Rinse the corn under hot water to defrost and add to the salad mixture, tossing to combine.
10. Slice the cooked chicken into strips.
11. Halve and pit the avocado, score the flesh crosswise while still in the skin, then scoop out the pieces.
12. To serve, divide the salad between plates, top with chicken slices and avocado, and enjoy.