Corn and chicken salad makes a great summer supper.

It’s one of my favorite seasons…. sweet corn season! I love it on the grill, steamed with butter or sauteed with a little garlic. But this salad has become a great go to for after work. Chicken with avocado and corn… it’s healthy and very fresh. Give it a try for lunch or a light supper.

Corn, Avocado and Chicken Salad
Ingredients
  • 4 tablespoons olive oil, 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
How to Make It
Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

Cut the kernels off the cobs and slice the chicken.

Step 6

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

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