Grilled Chicken and Corn Salad With Avocado

Photo by Con Poulos
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 427 calories
    • 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


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


  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.