Grill the chicken: Preheat your grill or grill pan to medium-high heat. Season the chicken breast lightly with salt and pepper. Grill for 4–6 minutes per side, depending on thickness, until the surface is well-marked and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
Prepare the vegetables: Wash and dry the lettuce or salad mix. Slice the cucumber into rounds and halve the cherry tomatoes. Drain or grill the corn kernels for added flavour.
Make the guacamole: In a small bowl, mash the ripe avocado with a fork. Stir in lime juice, crushed garlic, diced red chili, and chopped cilantro if using. Mix until combined but still textured. Taste and adjust with extra lime or salt if needed.
Assemble the bowl: In a wide salad bowl or plate, start with a bed of greens. Add the grilled chicken slices, cucumber, corn, and cherry tomatoes. Place a generous spoonful of guacamole in the centre or off to the side. Season with a pinch of salt and pepper, and drizzle with olive oil if desired.
