Grilled Chicken with Avocado, Tomato, & Corn Salsa

¼ cup fresh lime juice
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
2 tsp sugar
1/2 tsp salt
1 ripe avocado, peeled, seeded, and diced
1 large ripe tomato, diced
1 cup fresh or thawed frozen corn
¼ cup chopped red onion
¼ cup chopped cilantro
4 DLM Boneless, Skinless Chicken Breast halves
1 tsp dried oregano
¼ tsp salt
¼ tsp pepper
4 cups shredded lettuce

To Prepare the Salsa:

Mix lime juice, oil, sugar, and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat.

To Prepare the Chicken:

Heat outdoor grill, ridged grill pan, or broiler. Season chicken with oregano, salt, and pepper. Grill 3 to 4 minutes per side until cooked through. Divide lettuce among 4 plates; top each with chicken, then salsa.

Makes 4 servings

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