On the Grill
Grilled Chicken, Corn, and Avocado Salad
Tomato Bruschetta
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts (or use chicken tenderloins)
- 3 ears corn, shucked
- ¼ cup olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 2 avocados, sliced or chopped
- 3 Tbsp chopped fresh cilantro (or use flat-leaf parsley)
- 15 cups coarsely chopped romaine lettuce
- 2 Tbsp lime juice
- 1 tsp lime zest
- 1 Tbsp honey
- 2 cloves garlic, minced
Instructions
- Preheat grill to medium-high heat. Drizzle chicken and corn with 1 Tbsp oil; sprinkle with salt and pepper.
- Grill chicken, covered, 5 minutes per side or until done. Grill corn, covered, 7 minutes or until tender, turning occasionally.
- Cool chicken and corn. Chop chicken. Cut kernels from cobs into a large bowl. Add avocados, cilantro, and lettuce.
- Whisk together lime juice, lime zest, honey, and garlic. Whisk in 3 Tbsp oil; pour over salad. Toss. Top with chicken.
Side Dish Ingredients
- ½ (16-oz) French baguette (preferably whole wheat), cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 2 cloves garlic, halved
- 4 organic Roma tomatoes, chopped
- 1 Tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Brush bread with oil. Grill, covered, 1 minute per side or until toasted.
- Rub garlic onto one side of each bread slice. Combine tomatoes, vinegar, salt, and pepper; spoon onto bread.
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