THE CORVALLIS CARROT
What you'll be getting:
Chicken with Grilled Corn Salsa
Per Serving
6 oz chicken breast
150 g corn salsa (click here for the recipe)
50 g lettuce
3 T avocado dressing (avocado, onion, cilantro, salt, lime)
cilantro
Equipment needed: grill, or pan for cooking chicken
When I first prepared this dish it was way too hot outside and inside to even think about cooking in my kitchen, so I grilled, but feel free to sear the chicken and cook it in a pan if you like. Turn on your grill, or start heating up a pan. You may need to add a little oil to the chicken so that it doesn't stick. Once hot, add the chicken. Grill for 2 minutes on each side. If cooking in a pan you will need to cover it and cook for 5 minutes on each side. The inside temperature of the chicken should be 165 when it has finished cooking.
While you are waiting for the chicken to cook, you can toss the lettuce in the avocado dressing, I like to reserve just a little bit so that I can add it to the chicken later.
Next, you can top the lettuce with the corn salsa.
After you have grilled for 2 minutes on each side, pull the chicken from the grill and let it rest on a cutting board for a minute or 2.
Top the chicken with the remaining avocado dressing and slice, you can also slice and then top with the dressing, either way is fine. I added cilantro for anyone that would like to add more cilantro to the salsa. From start to finish this dinner takes roughly 5 minutes. Enjoy.
