Grilled Chicken and Corn Salad With Avocado

Grilled Chicken and Corn Salad With Avocado and Parmesan
Con Poulos
Rosemary, garlic, and lemon juice season both the dressing and the chicken in this Southwestern dinner.

Get the recipe
.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

4
tablespoons
olive oil, plus more for the grill
1/4
cup
fresh lemon juice
2
tablespoons
chopped fresh rosemary
4
cloves garlic, finely chopped
kosher salt and black pepper
2
6-ounce boneless, skinless chicken breasts
3
ears corn, shucked
5
ounces
baby spinach (about 6 cups)
1
avocado, cut into bite-size pieces
2
ounces
Parmesan, shaved

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
  3. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper.
  4. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and an instant-read thermometer inserted in each pieces of chicken registers 165º F, 8 to 10 minutes.
  5. Cut the kernels off the cobs and slice the chicken.
  6. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 427
  • Fat 27 g
  • Sat Fat 6 g
  • Cholesterol 57 mg
  • Sodium 725 mg
  • Protein 27 g
  • Carbohydrate 23 g
  • Sugar 3 g
  • Fiber 7 g
  • Iron 3 mg
  • Calcium 254 mg
What does this mean? See Nutrition 101.