Grilled Chicken, Corn and Avocado Salad

The perfect summer salad.

I shared this salad a couple years ago but had to post it again after having it for dinner tonight.

It is SO good!

It is perfect for summer because two parts of it are grilled....the corn and the chicken. Local corn on the cob will be ready soon here in Northeast US. What they have in the grocery store right now is pretty good too! The avocado with the shredded parmesan cheese and the homemade dressing add just enough zing to make it a really satisfying main dish. You won't feel cheated by having a salad for dinner. Just ask my meat and potato loving husband and son!

It is simply called Grilled Chicken, Corn and Avocado Salad.

Serves 4 (not really!!)

1/4 cup fresh lemon juice
2 Tablespoons chopped fresh rosemary (I use 1 tblsp. dry)
4 cloves garlic minced (about 1 heaping Tablespoon)
4 Tablespoons extra virgin olive oil
kosher salt
black pepper
12 oz chicken tenders
3 ears corn, shucked
baby spinach
romaine lettuce, chopped
1 avocado, diced  *see tip*
shredded parmesan cheese

In a small bowl whisk lemon juice, rosemary, garlic, 3 Tablespoons olive oil, 1/2 teaspoon salt and a little pepper.
Pour half of the dressing into a large ziplock bag. Add the chicken, seal and refrigerate about 30 minutes. Set aside the remaining dressing.
Fire up the grill to medium. Rub the corn with the remaining tablespoon of oil and grill till golden on all sides. Allow to cool and cut kernels off the cob.
Grill the chicken next till just cooked through but still juicy. Chop coarsely.
Get your largest bowl out ( I use my Italian pasta bowl) and fill it up with a mix of spinach and romaine, or any other of your favorite greens. Add the chicken, corn, avocado and remaining dressing. Top with shredded parmesan. Toss it all together and serve.

* my daughter showed me an easy way to dice the avocado, as I was always struggling to peel it first! With skin on, pierce it vertically all the way around and pop it open with the knife. Leave the avocado in it's shell. Take the seed out. Use the tip of your knife to make vertical then horizontal cuts in it then scoop the pieces out with a spoon.

I am always tempted to eat the corn right off the grill but I wait because it tastes great in the salad!

You can see all the individual ingredients here.....yum!

Actually I take a larger portion than this and then have seconds!

And it's gone!!

Seriously, three of us ate the whole bowl. Did I mention that it is SO good? And that two of the three usually want a hearty meat and greasy side dish meal every night?

Happy grilling!

AnnMarie xo


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Fire up the Grill...the Garbage Can Chicken is Marinating!

When my girls were little we lived in a old farmhouse on Lake Road in Williamson, New York, surrounded by apple orchards. Lake Ontario was right across the street along with Orbaker's Fruit Farm. Their orchards not only surrounded us but went all the way up to the lake.

It was in those apple orchards that I found the best chicken I had ever eaten. We were invited to a clambake in the open fields of the orchard every Fall. On the menu were, of course, steamed clams, creamed corn casserole, bring a dish to pass casseroles and Garbage Can Chicken.

Yup, to feed the crowd that showed up, they actually marinated the chicken in garbage cans and then grilled it on open barbeque pits.

It is supposed to be gorgeous in the 60's here in Upstate New York on Sunday which will officially get me fired up to start grilling!

If you're getting in the mood to start grilling too, this recipe is a must try! But please do not be afraid of the amount of salt in it......I usually do not salt my food or like anything with a lot of salt, but in this case, it makes the chicken!

 

Garbage Can Chicken

 

This recipe is for about 12 pieces of chicken. I use drumsticks and thighs. Bone-in breasts are usually so big that they do not cook through in the time the other pieces do, but the marinade is really good on them too! I par-boil my chicken before marinating.

1 cup vegetable oil
2 cups white vinegar
4 Tablespoons salt
3 teaspoons poultry seasoning
1 egg
1/2 teaspoon pepper

Mix all together with a whisk. Put into a deep bowl or pan with the chicken and marinate up to 18 hours, turning the chicken every so often. The longer you marinate, the tastier it will be.

Grill till chicken is crispy on the outside and cooked all the way through to the bone.

Any summer side dish will go great with this chicken but for the ultimate in great picnic food, try these homemade baked beans. They are so easy. I got the recipe from a friend who got it from a friend, who got it...I don't know....maybe from a friend?! I am always grateful to be passed a recipe that has been treasured over the years.

Baked Beans

 

Preheat the oven to 350

 



1/2 pound turkey bacon (this is what gives these beans a really unique taste)

1/2 pound hamburg

1 pepper, diced

1 onion, diced

28 oz.can baked beans

15.5 oz can kidney beans, rinsed

1/2 cup brown sugar

1/4 cup balsamic vinegar

1/2 cup catsup

salt and pepper to taste

 

Saute bacon, hamburg, pepper and onion till meat is brown and veggies are soft.

Add beans, sugar, vinegar, catsup and salt and pepper. Mix all together.

Cover and bake in a casserole at 350 for one hour. Remove cover after the first 30 minutes.

 





 



Happy Spring! Happy grilling! Happy eating!

AnnMarie :)

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