Open Accessibility Menu

COVID-19 (Coronavirus) Update Learn More

Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

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.