Grilled Chicken and Corn Salad With Avocado and Parmesan Recipe
Ingredients
1⁄4 cup fresh lemon juice2 tbsp fresh rosemary, chopped
4 clove garlic, finely chopped
4 tbsp olive oil
3⁄4 tsp kosher salt, divided
6 oz boneless chicken breast
3 ear corn, shucked
5 oz baby spinach, (about 5 cups)
1 avocado, cut into bite-size pieces
2 oz parmesan cheese, shaved
1⁄2 tsp black pepper, divided
Directions
Prep 5 min Cook 25 min Ready 30 minHeat 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.
Recipe originally inspired by Real Simple with 5-star rating and 0 reviews.
Nutritional Information
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories 427
% Daily Value
Total Fat 27g
Saturated Fat 6g
Cholesterol 57mg
Sodium 725mg
Total Carbohydrate 23g
Dietary Fiber 7g
Sugars 3g
Protein 27g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.
Source : http://www.kitchme.com/recipes/grilled-chicken-and-corn-salad-with-avocado-and