Lemon Chicken With Avocado Corn Salsa Recipes

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.

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.

Steps:

• 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
• 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
• 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the 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.

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!

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.