Simple Summer Salad

            Being the good Midwesterner’s that we are, Chris and I tend to value a hearty evening meal.  Because of this, I would say that we typically view salads as “lunch fare” or a side dish.  So, when I saw this recipe in the August 2011 issue of Real Simple Magazine for Grilled Chicken and Corn Salad with Avocado and Parmesan, I felt confident that this salad might have what it takes to make me a supper salad convert.

            Boy was I right!  It was tasty and filling, and the blend of flavors was delicious!  The overall prep time was very minimal, and was super easy on me as I enlisted the help of my favorite grill master.  I was very pleased with the sweet corn we picked up at a stand near our neighborhood, as it tasted quite a bit like the corn we get from my parents, which is a rare find in my opinion. 

            The homemade dressing served with this salad is light and lemony, and of course easy to prepare.  The blend of flavors simply sings of summer!  Give this one a try soon, you won’t be disappointed!

Slainte!

Recipe:

-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 oz. boneless, skinless chicken breasts

-3 ears of corn, shucked

-5 ounces baby spinach (about 5 cups)

-1 avocado, cut into bite size pieces

-2 ounces Parmesan, shaved

Preparation:

-Heat grill to medium high.  In a medium bowl, whish together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, ¼ teaspoon pepper.  Transfer half the dressing to a small bowl; set aside.  Add the chicken to the remaining dressing and turn to coat.

-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.

-Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Enjoy!

*Remember: Always Kiss the Cook!