Grilled chicken and corn salad with avocado and parmesan

1/4 cup fresh lemon juice

2 tablespoons chopped fresh rosemary

4 cloves garlic, finely chopped

3 tablespoons olive oil

Kosher salt and black pepper

2 6-ounce chicken breasts

3 ears corn (or 1 can corn)

5 cups baby spinach

1 avocado cut into bite-size pieces

2 ounces Parmesan, shaved

In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tbs of oil, salt and pepper. Transfer half the dressing to a small bowl and set aside. Add the chicken to the remaining dressing and turn to coat. 

Grill the corn and chicken, covered, turning occasionally until the corn is tender and lightly charred (4-6min) and the chicken is cooked through. If not grilling, this can be done on the stove top. 

In a large bowl, toss the chicken, corn, spinach and avocado with the reserved dressing. Sprinkle with the Parmesan. 

~Mitra