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

It was way too hot outside, and inside, today 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. 

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. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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