Lemon Chicken With Avocado-Corn Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another of Martha's great recipes - she always has them right on the mark!! Ingredients:
4 boneless skinless chicken cutlets, each 8oz |
4 tablespoons extra virgin olive oil |
2 teaspoons extra virgin olive oil |
2 tablespoons fresh lemon juice |
2 teaspoons fresh lemon juice |
2 ears corn, husked |
2 teaspoons finely chopped fresh, red hot chili peppers (such as cayenne or jalapeno) |
2 tablespoons peeled minced fresh garlic |
1/2 cup black beans, rinsed and drained |
1/2 medium red onion, chopped (1/2 cup) |
1/4 cup fresh lime |
10 cherry tomatoes, quartered |
2 ripe hass avocadoes, halved, pitted, peeled and diced |
1/2 teaspoon coarse salt |
fresh ground pepper |
4 ounces baby arugula |
Directions:
1. Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.
2. Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).
3. Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
4. Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
5. 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.
6. Toss arugula with remaining 2 teaspoons oil and lemon juice.
7. Divide arugula among plates and top with chicken and avocado-corn salsa.
8. DELICIOUS!
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