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Grilled Chicken and Corn Salad With Avocado and Parmesan
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 4 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 2 kosher salt and black pepper
- 3 6-ounce boneless, skinless chicken breasts
- 5 ounces ears corn, shucked
- 1 baby spinach (about 5 cups)
- 2 ounces avocado, cut into bite-size pieces
Directions:View on Real Simple
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