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Lemon Chicken With Avocado-Corn Salsa

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“Another of Martha's great recipes - she always has them right on the mark!!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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