Grilled Chicken and Corn Salad with Avocado

Recipe from Real Simple

Ingredients

• 4 tablespoons olive oil, plus more for the grill
• 1/4 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 cheese, shaved

Directions

1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grate.
2. Whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, 1/2 teaspoon salt, and 1/4 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.
3. Rub the corn with the remaining tablespoon of oil and season with 1/4 teaspoon each salt and pepper.
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 piece of chicken registers 165º F, 8 to 10 minutes.
5. Cut the kernels off the cobs and slice the chicken.
6. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan cheese.

Yield: 4 servings