For the Honey Mustard Dressing and Marinade:
1/4 cup Dijon mustard
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon minced garlic
4 chicken breasts
For the Salad:
4 cups romaine lettuce leaves, rough chopped
1 cup cherry tomatoes, sliced
1 large avocado, pitted and sliced
1/4 cup corn kernels
1/4 of a red onion, sliced
1. In a small bowl, combine all marinade/dressing ingredients except chicken, and divide into 2 equal parts. Pour half the marinade into a shallow dish with chicken to marinate for two hours. Set remaining dressing aside.
2. Heat a large skillet over medium heat. Once hot, add oil and chicken and sear until golden, crispy and cooked through. Once chicken is fully cooked, set aside to rest.
3. Slice chicken into bite-sized strips and toss all salad ingredients with remaining dressing.