The cheese, paired with creamy sliced of avocado, provides enough flavor that you can skip the dressing if you're counting calories.
I prefer using fresh corn, shaved off the cob. Frozen corn, however, can always be substituted.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 1/2 lb. chicken breast (2 large breasts)
- 6 thyme sprigs
- 2 minced garlic cloves
- 5 oz. salad greens
- 1 1/2 cups corn
- 2 avocados, cut into bite-size pieces
- 1/3 lb. ricotta infornata or ricotta salata cheese, crumbled or cut into small pieces
- FOR THE DRESSING:
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1/8 tsp. table salt
- 1/8 tsp. black pepper
- 1 Tbsp. roughly chopped parsley
Marinate raw chicken breasts at least 1 hour in olive oil, thyme sprigs and minced garlic.
After marinating, season chicken with about 1/4 tsp. salt. Grill chicken over med-high heat until done, about 8-10 minutes on each side. Take the chicken off the grill and slice into thin strips.
For the dressing: In a bowl, whisk olive oil, vinegar, salt, pepper and parsely.
Toss greens with chicken,corn,avocado and cheese. Drizzle dressing over the top and toss gently.