Join our community of Solution Seekers!

Grilled Chicken and Corn Salad With Avocado

Grilled Chicken and Corn Salad With Avocado and Parmesan
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2011

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 .

Quick Tip

Garlic bulb
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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.