Grilled Chicken and Sweet Corn Salad

Preheat a grill pan or outdoor grill to medium-high heat.

Season the chicken breasts with half of the olive oil, smoked paprika, garlic powder, half of the salt, and half of the black pepper.

Grill the chicken for 6-7 minutes per side, or until fully cooked through and internal temperature reaches 74°C (165°F). Let rest for 5 minutes before slicing.

In a small skillet, heat the remaining olive oil over medium-high heat. Add the sweet corn kernels and cook undisturbed for 4-5 minutes until lightly charred, stirring occasionally.

In a small bowl, whisk together the fresh lime juice, honey, and remaining salt and black pepper to create the vinaigrette.

In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced red onion, and charred sweet corn.

Drizzle the dressing over the greens and toss gently to coat.

Divide the salad between plates and top each with sliced grilled chicken. Serve immediately.