Grilled chicken and corn salad with avocado and parmesan
Delight your taste buds with this flavorful grilled chicken and corn salad, topped with creamy avocado and freshly grated Parmesan. Perfect for a satisfying and nutritious meal!
Ingredients:
- ¼ 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
- 140g baby spinach (about 6 cups)
- 1 avocado, cut into bite-size pieces
- 60g Parmesan, shaved
Instructions:
- Preheat the grill to medium-high heat. Once it's hot, clean the grill grates using a wire brush. Just before grilling, brush the grates with oil.
- Combine lemon juice, rosemary, minced garlic, 3 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper in a medium-sized mixing bowl.
- Move half of the marinade to a separate small bowl and keep it aside. Add the chicken to the remaining marinade and ensure it's evenly coated.
- Coat the corn with the additional tablespoon of oil. Season it with ¼ teaspoon of salt and pepper each.
- Grill the chicken and corn, covered, turning occasionally. The corn should be tender and slightly charred in about 4 to 6 minutes, while the chicken should register 165°F on an instant-read thermometer. This will take around 8 to 10 minutes.
- Remove the kernels from the corn cobs and slice the cooked chicken.
- Mix the spinach, chicken, grilled corn, and avocado with the set-aside dressing. Finish by sprinkling Parmesan cheese on top.
Summary:
- Calories: 1748 kcal
- Fat: 111 g
- Protein: 114 g
- Carbs: 89 g
- Potassium: 3446 mg
- Magnesium: 347 mg