Ingredients Meat & Poultry Chicken Chicken Breast Recipes Lemon Chicken with Avocado-Corn Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn. Ingredients 4 boneless, skinless chicken cutlets (each 8 ounces) 4 tablespoons plus 2 teaspoons extra-virgin olive oil 2 tablespoons plus 2 teaspoons fresh lemon juice 2 ears corn, husked 2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno) 2 tablespoons peeled, minced fresh ginger ½ cup black beans, rinsed and drained ½ medium red onion, chopped (½ cup) ¼ cup fresh lime juice 10 cherry tomatoes, quartered 2 ripe Hass avocados, halved, pitted, peeled, and diced ½ teaspoon coarse salt Freshly ground pepper, to taste 4 ounces baby arugula Directions Combine chicken with 2 tablespoons 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 using a serrated knife, cut off kernels; repeat (you should have 1 cup total). Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat. Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season with salt and pepper, and stir gently to combine. Toss arugula with remaining 2 teaspoons each oil and lemon juice. Divide arugula among plates, and top with chicken and avocado-corn salsa. Rate it Print