Lemon Chicken with Avocado-Corn Salsa

By Shelly17

This is the ultimate summer grilling fresh salad recipe. We come back to this over and over. In the winter, I improvise by using frozen corn in place of the fresh and grill the chicken on a grill pan on the stove.

Ingredients

• 4 boneless, skinless chicken cutlets (each 8 ounces)
• 4 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 2 ears corn, husked
• 2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno)
• 2 tablespoons peeled, minced fresh ginger
• 1/2 cup black beans, rinsed and drained
• 1/2 medium red onion, chopped (1/2 cup)
• 1/4 cup fresh lime juice
• 10 cherry tomatoes, quartered
• 2 ripe Hass avocados, halved, pitted, peeled, and diced
• 1/2 teaspoon coarse salt
• Freshly ground pepper, to taste
• 4 ounces baby arugula

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

1.Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).

2.Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).

3.Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.

4.Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.

5.Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.

6.Toss arugula with remaining 2 teaspoons each oil and lemon juice.

7.Divide arugula among plates, and top with chicken and avocado-corn salsa.