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Ingredients
  • For the chicken and corn:
  • Olive oil
  • 1 1/2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 boneless, skinless chicken breasts (about 3/4 pound)
  • 1 (15-ounce) can corn kernels, drained and patted dry
  • For the dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the salad:
  • 1 head iceberg lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cubed
  • 10 slices bacon, cooked and crumbled
  • 4 hard-boiled eggs, chopped
Steps
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