Lemon Chicken With Avocado-Corn Salsa - cooking recipe

Ingredients

4 boneless skinless chicken cutlets, each 8oz
4 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon juice
2 ears corn, husked
2 teaspoons finely chopped fresh, red hot chili peppers (such as cayenne or jalapeno)
2 tablespoons peeled minced fresh garlic
1/2 cup black beans, rinsed and drained
1/2 medium red onion, chopped (1/2 cup)
1/4 cup fresh lime
10 cherry tomatoes, quartered
2 ripe Hass avocadoes, halved, pitted, peeled and diced
1/2 teaspoon coarse salt
fresh ground pepper
4 ounces baby arugula

Preparation

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!