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