🧂 Ingredients
For the Salad:
1 large chicken breast, diced (or 2 small)
1 tsp olive oil
Salt and pepper, to taste
½ tsp paprika (optional)
1 cup cherry tomatoes, halved
2 cups shredded lettuce (e.g., romaine or iceberg)
½ cup cooked corn (fresh, frozen, or canned)
¼ cup red olives, sliced or whole
Toppings:
2 tbsp hummus
3 tbsp red pepper and eggplant salsa (store-bought or homemade)
Dressing:
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp lemon juice or white wine vinegar
½ tsp honey or maple syrup (optional for balance)
Salt & pepper, to taste
🔪 Instructions
Cook the Chicken:
Heat 1 tsp olive oil in a pan over medium heat.
Season the diced chicken with salt, pepper, and paprika.
Sauté until fully cooked and golden (about 6–8 minutes). Set aside to cool slightly.
Prepare the Dressing:
In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, honey (if using), salt, and pepper until smooth.
Assemble the Salad:
On a large plate or bowl, layer the shredded lettuce as the base.
Add the cherry tomatoes, corn, red olives, and cooked chicken.
Spoon hummus on one side and red pepper & eggplant salsa on another for contrast and dipping.
Drizzle and Serve:
Pour the Dijon mustard dressing over the salad or serve on the side.
Optional: Garnish with a sprinkle of sumac or crumbled feta if desired.
✅ Tips & Variations
Swap chicken for grilled halloumi or falafel for a vegetarian version.
Add sliced cucumbers or red onion for extra crunch.
Serve with warm pita bread or flatbread on the side.