I discovered this recipe a few years back from Real Simple and I make it at least twice a month. It is light and fresh, making it the perfect meal on a hot summer day. And it is especially good with a glass of home made sangria!

Now in full disclosure, I am a vegetarian. So I always substitute the chicken for a meat alternative called Quorn. Amazon sells it in packs and you can  buy a case for a lot less than they sell it at whole foods. I will typically pre cook them, maybe two minutes each side and then once they have cooled, I will marinate them in the dressing listed below for about an hour. After that I can throw them on the grill.

This recipe calls for corn, but I will only eat organic corn now that most of the crops are contaminated with GMO’s. If you can’t find fresh organic corn in your area try Libby’s Organic Corn. You can put a pot on the grill with a big slab of Kerrygold butter and let it simmer for 20 minutes with the seasonings. Let it cool and its delicious on this salad!


Grilled Chicken and Corn Salad with Avocado and Parmesan

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 sized pieces

2 ounces parmesan, shaved

Heat grill to medium high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 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 1/4 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.

recipe from Real Simple

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