Grilled Chicken and Corn Salad

Ingredients

• 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-size pieces
• 2  ounces  Parmesan, shaved

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
2. Rub the corn with the remaining tablespoon of oil and season with ¼ 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.
3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

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