Grilled chicken on salad with avocado

Ingredients for 4 servings:

• 4 tbsp olive oil
• 60 ml lemon juice
• 2 tbsp rosemary, fresh, chopped
• 4 garlic cloves, finely chopped
• 700 g chicken breast fillet(s)
• 3 corn cobs
• 1 kg baby spinach
• 1 avocado(s), in bite-sized pieces
• 60 g Parmesan, grated
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a delicious and light summer salad

Combine lemon juice, rosemary, garlic, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a dressing shaker and shake to combine. Marinate the chicken breast with half of the dressing. Rub the corn on the cobs with the remaining tablespoon of oil and season with salt and pepper. Grill the corn on the cobs and the covered chicken breast, turning occasionally (the corn on the cobs should be done after about 4-6 minutes and the chicken breast after about 8-10 minutes). Remove the corn from the cobs and cut the chicken breast into bite-sized pieces. Toss the spinach, chicken, corn, and avocado with the remaining half of the dressing and sprinkle with Parmesan cheese.