How to Make Summer Chicken Salad

MARINATE THE CHICKEN

• Add the chicken tenderloins to a glass bowl. Add the avocado oil, fresh squeezed lemon juice, Italian seasoning, kosher salt and cracked black pepper. Toss until the chicken is well coated. Cover and refrigerate. Let the chicken marinate for 15-20 minutes.

GRILL THE CHICKEN and CORN

• Preheat the grill to 400-450 degrees. Brush the grates with avocado oil and add the marinated chicken and corn on the cob. Make sure the corn doesn’t touch the raw chicken. Grill the chicken for 7-8 minutes flipping halfway. Grill the corn on the cob for 8 minutes turning it every 2 minutes so each side gets charred.

  You’ll want the internal temperature of the chicken to reach 165 degrees Fahrenheit. Remove everything from the grill. Let the chicken rest before dicing. And make sure the corn is cool to touch before removing the kernels from the cob.

  **Grilling time will vary based on the thickness of your chicken tenderloins.**

MAKE THE DRESSING

• Combine extra virgin olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, kosher salt and cracked black pepper. Mix well and set aside.

MAKE THE SALAD

• Add the diced English cucumber, grilled corn kernels, diced avocado, finely sliced chives, and cubed chicken to a large mixing bowl. Drizzle with as much or as little dressing as you desire. Taste and season accordingly. Option to add a pinch of kosher salt and a few turns of cracked black pepper if needed. Gently toss the ingredients together. Serve and enjoy.