Wash the vegetables. Chop the lettuce, cucumber, tomatoes, and avocado. Shave the corn kernels and slice the onion.
Combine all the vegetables in a bowl. Add olive oil, oregano, salt, and pepper to taste. Set aside.
Rinse the chicken and season with pepper and salt. Heat olive oil in a non-stick pan. Cook the chicken until done. For faster cooking, slice the chicken breasts in half to make them thinner and wider.
Flip and cook until done. Occasionally, brush both sides with olive oil to get a slightly crispy exterior.
Add sesame oil at the end. Remove, then slice.
Serve the salad topped with the sliced chicken, hard-boiled egg, avocado, and cherry tomatoes. Add mayonnaise or salad dressing to taste.
Ready to serve.
2 servings
