Friday, May 17, 2013

Grilled Chicken, Corn, and Avocado Salad

I made this for dinner last night. Again... my husband LOVED it. Really delicious & HEALTHY! 

lightly adapted from Real Simple
According to the magazine, this makes 4 servings, but I can easily polish off half the recipe by myself!

1/4 cup fresh lemon juice
2 Tablespoons chopped fresh rosemary
4 cloves garlic, minced, (about 1 heaping Tablespoon)
4 Tablespoons good olive oil, divided
kosher salt
freshly ground black pepper
12 oz chicken breast (we always use tenders)
3 ears corn, shucked
5 ounces baby spinach or lettuce (not iceberg)
1 avocado, diced
shredded Parmesan cheese for topping

In a small bowl, whisk lemon juice, rosemary, garlic, 3 Tablespoons olive oil, 1/2 teaspoon salt, and a little pepper. Pour half of the dressing into a large ziplock bag. Add the chicken, seal, and refrigerate about 30 minutes. Set aside the remaining dressing. Fire up your gas grill and set it to medium. Rub the corn with the remaining Tablespoon of olive oil and grill until golden on all sides. Remove from heat, allow to cool, and cut the kernals off the cobs. Remove the chicken from the marinade (discard marinade), season with another pinch of salt and pepper, and grill until cooked through. If you are using whole chicken breasts or chicken breast halves, this will take considerably longer than if you are using chicken breast tenders. When cooked through, remove chicken from heat, and chop coarsely. Set out 4 plates and divide spinach or lettuce, chicken, corn, avocado, and remaining dressing evenly among the 4 plates. Top each serving with a generous sprinkle of shredded parmesan cheese. 

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