Avocado Corn Chicken Salad

4 chicken breasts

1 tsp salt

1/2 tsp freshly ground black pepper

3 tbsp avocado oil, divided

1 tsp paprika

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

3 large avocados, cut into large dice

Kernels from 4 ears corn, about 1 cup

1/4 cup shallots, finely chopped

1/4 cup fresh dill, finely chopped

2-3 slices cooked bacon, optional

1/3 cup olive oil

3 tbsp champagne vinegar

3 tbsp fresh lemon juice

1 heaping tbsp honey

1 heaping tbsp Dijon mustard

1/2 tsp salt

1/4 tsp black pepper

Preheat the oven to 400°F. Rub the chicken breasts with 1 tbsp avocado oil, then season generously on both sides with the salt, pepper, paprika, smoked paprika, cumin, chili powder, garlic powder, and onion powder.

Heat an oven-safe skillet over medium-high heat. Add the remaining 2 tbsp avocado oil. Once shimmering, add the chicken and cook undisturbed for 4 minutes per side.

Transfer the skillet to the oven and roast the chicken for another 7 minutes. Remove from the oven and let rest for 5 minutes before cutting into bite-size pieces.

Whisk together the olive oil, champagne vinegar, lemon juice, honey, Dijon, salt, and pepper until emulsified.

Add the avocado, corn, chicken, dill, shallots, and optional bacon to a large serving bowl.

Pour over the dressing and gently toss until everything is lightly coated, taking care not to mash the avocado.

Season with additional salt and pepper as needed and serve immediately.