Reviews        Add Rating & Review

Back to Lemon Chicken with Avocado-Corn Salsa All Reviews for Lemon Chicken with Avocado-Corn Salsa - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lemon Chicken with Avocado-Corn Salsa Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 boneless, skinless chicken cutlets (each 8 ounces) 4 tablespoons plus 2 teaspoons extra-virgin olive oil 2 tablespoons plus 2 teaspoons fresh lemon juice 2 ears corn, husked 2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno) 2 tablespoons peeled, minced fresh ginger 1/2 cup black beans, rinsed and drained 1/2 medium red onion, chopped (1/2 cup) 1/4 cup fresh lime juice 10 cherry tomatoes, quartered 2 ripe Hass avocados, halved, pitted, peeled, and diced 1/2 teaspoon coarse salt Freshly ground pepper, to taste 4 ounces baby arugula

Gallery Lemon Chicken with Avocado-Corn Salsa

Recipe Summary Servings: 4

Lemon Chicken with Avocado-Corn Salsa

Lemon Chicken with Avocado-Corn Salsa

Lemon Chicken with Avocado-Corn Salsa

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 boneless, skinless chicken cutlets (each 8 ounces) 4 tablespoons plus 2 teaspoons extra-virgin olive oil 2 tablespoons plus 2 teaspoons fresh lemon juice 2 ears corn, husked 2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno) 2 tablespoons peeled, minced fresh ginger 1/2 cup black beans, rinsed and drained 1/2 medium red onion, chopped (1/2 cup) 1/4 cup fresh lime juice 10 cherry tomatoes, quartered 2 ripe Hass avocados, halved, pitted, peeled, and diced 1/2 teaspoon coarse salt Freshly ground pepper, to taste 4 ounces baby arugula

Directions

Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).

Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).

Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.

Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine.

Toss arugula with remaining 2 teaspoons each oil and lemon juice.

Divide arugula among plates, and top with chicken and avocado-corn salsa.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Lemon Chicken with Avocado-Corn Salsa

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon Chicken with Avocado-Corn Salsa

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest