Grilled Chicken and Corn Salad With Avocado and Parmesan

Con Poulos

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Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

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

Directions

Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 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.
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.
Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

By Dawn Perry, August 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 427

Fat 27g
Sat Fat 6g
Cholesterol 57mg
Sodium 725mg
Protein 27g
Carbohydrate 23g
Sugar 3g
Fiber 7g
Iron 3mg
Calcium 254mg

What does this mean? See Nutrition 101.

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Quick Tip

If you prefer a less garlicky salad, skip the chopped garlic and instead place a whole, uncut clove in the small bowl of reserved dressing. Remove just before tossing.