Grilled Chicken and Corn Salad With Avocado and Parmesan

By smleonard

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

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

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.