Lemon Chicken With Avocado Corn Salsa Recipes

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• 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.

GRILLED CHICKEN BREAST WITH AVOCADO CORN SALSA

Steps:

• Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
• The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
• Preheat grill or broiler.
• Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• Combine chicken with 2 Tbps. 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 use a serrated knife, cut off kernels; repeat (you should have 1 cup).
• Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
• Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
• Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.
• Toss arugula with remaining 2 teaspoons oil and lemon juice.
• Divide arugula among plates and top with chicken and avocado-corn salsa.
• DELICIOUS!

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

AVOCADO CORN SALSA

Steps:

• In a large bowl, mix corn, olives, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
• Stir avocados into the mixture before serving.

COOKING LIGHT CILANTRO-LIME CHICKEN WITH AVOCADO SALSA

Steps:

• To prepare chicken, combine first 4 ingredients in a large bowl.
• Toss and let stand 3 minutes.
• Remove chicken from marinade; discard marinade.
• Sprinkle chicken evenly with 1/4 teaspoon salt.
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add chicken to pan; cook 6 minutes on each side or until done.
• To prpare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.
• Add avocado; stir gently to combine.
• Serve salsa over chicken.

CORN AND AVOCADO SALSA

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

LEMON CHICKEN WITH AVOCADO-CORN SALSA

Steps:

• Combine chicken with 2 tablespoons each oil and lemon juice in a shallow baking dish. Cover and marinate in refrigerator for 1 to 3 hours, turning once.
• Working in a large bowl, stand each ear of corn on its flat end; shave off kernels with a serrated knife (to yield about 1 cup total).
• Heat 1 tablespoon oil in a medium skillet over medium. Add corn kernels, chiles, and ginger; cook, stirring frequently, until softened, 3 to 4 minutes. Let cool.
• Heat a grill (or grill pan) to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grates for just 6 to 8 seconds). Grill chicken until lightly browned and cooked through, about 5 minutes per side. Remove from heat.
• Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes, avocados, and 1/2 teaspoon salt (or to taste); season with pepper, and stir gently to combine.
• Toss arugula with remaining 2 teaspoons each oil and lemon juice. Divide evenly among plates, and top with chicken and avocado-corn salsa. Serve immediately.
• (Per Serving)
• Calories: 524
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Cholesterol: 68mg
• Carbohydrates: 29g
• Protein: 34g
• Sodium: 244mg
• Fiber: 11g