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Grilled Chicken and Corn Salad with Avocado

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe from Real Simple


  • 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


  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

  • Calories 427
  • Fat 27 g.
  • Sat. Fat 6 g.
  • Sodium 725 mg
  • Carbs 23 g.
  • Fiber 7 g.
  • Protein 27 g.