Ingredients (Serves 2)

• 3 leaves romaine lettuce, torn (60g)
• 4 yellow cherry tomatoes, halved (36g)
• 1/2 apple, diced into 1.5cm cubes with skin on (110g)
• 1/2 avocado, diced into 1.5cm cubes (70g)
• 1/2 chicken thigh (90g)
• Salt and pepper, to taste
• Olive oil, as needed
• 100g canned whole corn (e.g., Salad Club Hokkaido Corn)
• 
  Kewpie Carrot Dressing, to taste

Instructions

1. Tear the romaine lettuce into bite-size pieces. Halve the yellow cherry tomatoes.
2. Dice the apple (with skin) and avocado into 1.5cm cubes.
3. Season the chicken thigh with salt and pepper. Heat olive oil in a pan and sear the chicken skin-side down until golden brown. Cook through and cut into 1.5cm cubes.
4. Arrange the lettuce, tomatoes, apple, avocado, chicken, and corn on a serving plate. Drizzle with Kewpie Carrot Dressing just before serving and mix well.

Preparation Tip

• To prepare the avocado, cut around the pit lengthwise, twist to separate halves, remove the seed, and peel before dicing.