Grilled Chicken and Corn Salad With Avocado

4.3
(166)

Fresh, nutritious, tasty—and no hot oven required.

Grilled Chicken and Corn Salad With Avocado and Parmesan
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

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.

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

  1. Heat grill to medium-high. When hot, clean the grill grate with a wire brush and then, just before grilling, oil the grill grate.

  2. Whisk lemon juice, rosemary, garlic, 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

  3. Transfer half the dressing to a small bowl and set aside. Add chicken to the remaining dressing and turn to coat.

  4. Rub corn with the remaining tablespoon of oil, and then season with ¼ teaspoon each salt and pepper.

  5. 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.

  6. Cut kernels off the cobs and slice the chicken.

  7. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Nutrition Facts (per serving)

427 Calories
27g Fat
23g Carbs
27g Protein
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.

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