Grilled Chicken and Corn Salad With Avocado

1⁄4 cup fresh lemon juice
2 tbsp fresh rosemary, chopped
4 clove garlic, finely chopped
2 tbsp olive oil
3⁄4 tsp kosher salt, divided
170 grams boneless chicken breast
3 ear corn, shucked
141 grams baby spinach, (about 5 cups)
1 avocado, cut into bite-size pieces
1⁄2 tsp black pepper, divided
1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 1 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.
3. Toss the spinach, chicken, corn, and avocado with the reserved dressing.

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