Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.

Martha Stewart Living, July 2007


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.