Lemon Chicken With Avocado Corn Salsa Recipes

GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA

Steps:

• Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
• The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
• Preheat grill or broiler.
• Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).
• Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).
• Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.
• Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.
• Toss arugula with remaining 2 teaspoons each oil and lemon juice.
• Divide arugula among plates, and top with chicken and avocado-corn salsa.

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.
• Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).
• Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
• Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
• Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.
• Toss arugula with remaining 2 teaspoons oil and lemon juice.
• Divide arugula among plates and top with chicken and avocado-corn salsa.
• DELICIOUS!

AVOCADO CORN SALSA

Steps:

• In a large bowl, mix corn, olives, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
• Stir avocados into the mixture before serving.