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Grilled Chicken, Corn, and Avocado Salad Tomato Bruschetta

Recipe selected from the eMeals Clean Eating Family Plan.

Grilled Chicken, Corn, and Avocado Salad

On the Grill
Serves 4-6


  • 3 boneless, skinless chicken breasts
  • 3 ears fresh corn, shucked and cleaned
  • ¼ cup olive oil, divided
  • ¾ teaspoon salt, ¾ teaspoon pepper
  • 2 ripe avocados, peeled, pitted, and chopped
  • 3 tablespoons chopped fresh cilantro
  • 12 cups coarsely chopped romaine lettuce
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime rind
  • 1 tablespoon honey
  • 2 teaspoons minced garlic


  1. Preheat grill to medium-high heat.
  2. Drizzle chicken and corn with 1 tablespoon olive oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
  3. Grill chicken, covered with grill lid, 5 minutes per side or until done.
  4. Grill corn, covered with grill lid, 10 to 12 minutes or until tender, turning occasionally.
  5. Cut chicken into thin strips; set aside.
  6. Cut corn kernels off cob into a large serving bowl.
  7. Add avocados, cilantro, and lettuce; set aside.
  8. Whisk together lime juice, lime rind, honey, garlic, and remaining salt and pepper.
  9. Whisk in remaining oil; pour dressing over salad.
  10. Toss; top with chicken.

Tomato Bruschetta

Serves 4-6


  • 16 oz whole wheat baguette, cut into ½-inch slices
  • 2 tablespoons olive oil
  • 2 large cloves garlic, cut in half
  • 2 cups chopped Roma tomatoes
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon salt, ¼ teaspoon pepper


  1. Preheat grill to medium-high heat.
  2. Brush bread with oil; grill 1 minute per side or until toasted.
  3. Rub garlic onto one side of each slice.
  4. Combine tomatoes, basil, salt, and pepper; spoon onto bread.