Grilled Chicken and Corn Salad with Avocado and Parmesan

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

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