15 minutes
Cook Time
20 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
  • 2 chicken breasts
  • 1 can whole kernel corn
  • 1 bunch kale, hand torn
  • 1 avocado, sliced
  • 1 small red onion, diced
  • 1 lime
  • 2 jalapeños, sliced thin
  • 2 tbsp cilantro, chopped
  • 1 tbsp grated parmesan cheese
  • 1 tbsp coarse cracked black pepper
  • 1 tbsp olive oil
  • Sea salt, to taste


Step 1

Coat chicken in olive oil sea salt and black pepper. Heat a heavy-duty grill pan on high heat for about 2-3 minutes. Lower the heat to medium-high and add the chicken breasts to the pan.

Step 2

Cook the chicken for 5-6 minutes on the first side without moving, until the underside develops dark grill marks. Flip the breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Continue in the same manner until the chicken is cooked through.

Step 3

Turn off heat and allow chicken to rest in pan for at least 5 minutes before slicing.

Step 4

Assemble the salad. In a bowl or platter, place a bed of kale followed by the corn, onion, jalapeños, chicken and tomatoes. Sprinkle cheese and cilantro over top. Garnish with lime before serving.

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