Start by washing and chopping all your vegetables. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and if using fresh corn, cut the kernels off the cob.

In a large skillet over medium heat, add olive oil. Once heated, add the sliced chicken breast, season it with salt, pepper, and paprika. Sauté until the chicken is cooked through and golden brown, which should take about 6-8 minutes.

In a large bowl, combine the mixed greens, chopped tomatoes, cucumber, bell pepper, and corn. Toss gently to mix all flavors together.

In a small bowl, whisk together balsamic vinegar, a pinch of salt, and a dash of pepper. Use this dressing to coat your salad evenly.

Once the chicken is cooked, allow it to cool slightly before slicing it into bite-sized pieces. Add the chicken to the salad, mixing everything to combine well.

Chop fresh basil, parsley, or cilantro, and sprinkle over the top of the salad. This adds a burst of freshness and flavor.

You can serve this salad fresh, ideal for those hot summer days when you don’t want to turn on the oven.

If you have any leftovers, consider storing them in an airtight container for later. Enjoy it cold or at room temperature later on.