4 chicken cutlets, cut into strips

Marinade

• ½ cup oil
• 1 Tbsp consommé
• ½ tsp. garlic powder

Salad

• 8 oz. romaine lettuce
• 1 cucumber, diced
• 10 oz. cherry tomatoes, cut in half
• ½ red onion, thinly sliced
• 1 avocado, diced
• ½ can baby corn, chopped
• Handful of salad croutons

Dressing

• ½ cup mayonnaise
• ½ cup oil
• 1 tsp. mustard
• 1 tsp crushed garlic OR 1 cube frozen crushed garlic
• 1 Tbsp. honey
• 1 tsp. soy sauce
• Pinch each of salt and pepper

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1.      Combine marinade ingredients in a bag or bowl. Add the cutlets and allow to marinate 1-2 hours.

2.      Heat the grill pan or betty crocker to medium-high heat. When it’s hot, remove the cutlets from the marinade and add them to the grill pan. Grill for about 5 minutes on each side.

3.      While the cutlets are grilling, combine the salad ingredients with about two-thirds of the dressing.

4.      Add the grilled cutlets on top of the salad, and drizzle with the rest of the salad dressing.

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