This delicious grilled chicken and corn salad is courtesy of The American Heart Association.
For the marinade: 3 tbsp honey
3 tbsp fresh lime juice
3 tbsp soy sauce
2 tbsp canola oil
2 tsp minced garlic
1 tsp ground ginger
1/2 tsp crushed red pepper flakes
1 1/2 pound boneless chicken thighs
For the Salad: 4 cups frozen corn
2 medium avocados, diced
2 medium tomatoes, chopped
3/4 cup freshly chopped basil
2 tbsp chopped red onion
1 tbsp canola oil
1 tbsp plain rice vinegar
1/4 tsp salt
1/8 tsp black pepper
1) In a shallow glass dish, whisk the marinade ingredients together and pour it into a re-sealable plastic bag. Add the boneless chicken thighs to the bag and mix to coat. Place in the refrigerator for a couple of hours to marinade.
2) When the chicken has marinaded, preheat your grill and grill off the boneless chicken thighs until fully cooked (about 5 minutes on each side). Removed from the grill and set aside. Discard the marinade.
3) Pre-heat a large saute or stove-top grill pan and toast/grill the corn. Use a little vegetable spray if needed. Remove the corn and let it cool completely in a large bowl.
4) Stir in the remaining salad ingredients into the corn and gently mix together until combine. Serve with the grill chicken and enjoy!