Ingredients
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4 skinless, boneless chicken breast ( 1 lb ), cut in half lengthwise
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2 tsp dried thyme
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6 tbsp olive oil
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1 lemon
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3 ears fresh corn
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1 avocado
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2 medium tomatoes, diced
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1/4 cup fresh cilantro, roughly chopped
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1 tbsp tabasco
Steps
1
Place the chicken, thyme and 2 tbsp of the olive oil into a container. Finely grate zest of the lemon and add to the chicken along with salt (in moderation) and pepper, combine well. Cover and refrigerate for at least 30 min. or up to 2 hours. Remove from the fridge 10 min. prior to grilling.
2
In the meantime, cut the kernels from the ears of corn and blanch in plenty of boiling, salted water for 3 min. or until crisp-tender, drain and rinse until cold, set aside.
3
Squeeze the juice from the lemon and combine with the remaining olive oil in a medium serving bowl. Halve the avocado, remove the pit, and scoop out the flesh with a spoon, dice the flesh into ½ inch pieces. Add the avocado, tomato, cilantro and tabasco to the bowl containing the lemon oil. Toss well and season with salt (in moderation) and pepper to taste.
4
Grill the chicken for 5 min. or until cooked through, turning once. Allow the meat to rest, covered, for a couple of minutes. Serve with the salsa.
