Food Recipes Grilled Chicken and Corn Salad With Avocado 4.3 (166) 3 Reviews Fresh, nutritious, tasty—and no hot oven required. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 11, 2016 Print Share Share Tweet Pin Email Rosemary, garlic, and lemon juice season both the dressing and the chicken in this Southwestern dinner.Get the recipe. Photo: Con Poulos Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe For a quick entrée salad absolutely bursting with flavor, turn to this simple recipe combining grilled chicken and charred corn. While the grill's getting hot, whip up the lemon vinaigrette, which contains garlic and fresh rosemary for an earthy kick. Back inside, slice the kernels off the cob and cut up the chicken, before tossing it all with baby spinach, avocado, and salty Parmesan. Bonus: The main ingredients here also pass muster a la carte with picky eaters, who can tuck into some chicken, corn, avocado, and cheese sans greens. How to Grill Corn on the Cob Perfectly—Plus Tips on How to Buy and Shuck It Ingredients 4 tablespoons olive oil, divided, plus more for the grill ¼ 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 Heat grill to medium-high. When hot, clean the grill grate with a wire brush and then, just before grilling, oil the grill grate. Whisk lemon juice, rosemary, garlic, 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Transfer half the dressing to a small bowl and set aside. Add chicken to the remaining dressing and turn to coat. Rub corn with the remaining tablespoon of oil, and then 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 an instant-read thermometer inserted in each piece of chicken registers 165ºF, 8 to 10 minutes. Cut kernels off the cobs and slice the chicken. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan. Print Nutrition Facts (per serving) 427 Calories 27g Fat 23g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 427 % Daily Value * Total Fat 27g 35% Saturated Fat 6g 30% Cholesterol 57mg 19% Sodium 725mg 32% Total Carbohydrate 23g 8% Total Sugars 3g Protein 27g Calcium 254mg 20% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.