Lemon Chicken With Avocado-Corn Salsa

• 4 boneless skinless chicken cutlets, each 8oz
• 4 tablespoons extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh lemon juice
• 2 ears corn, husked
• 2 teaspoons finely chopped fresh, red hot chili peppers (such as cayenne or jalapeno)
• 2 tablespoons peeled minced fresh garlic
• 1/2 cup black beans, rinsed and drained
• 1/2 medium red onion, chopped (1/2 cup)
• 1/4 cup fresh lime
• 10 cherry tomatoes, quartered
• 2 ripe Hass avocadoes, halved, pitted, peeled and diced
• 1/2 teaspoon coarse salt
• fresh ground pepper
• 4 ounces baby arugula

1. Combine chicken with 2 Tbps. each oil and lemon juice. Marinate in refrigerator for at least 1 hour, or up to 3.
2. Stand an ear of corn on one end and use a serrated knife, cut off kernels; repeat (you should have 1 cup).
3. Heat 1 tablespoons oil in a slillet over medium heat. Add corn, chilies, and ginger and cook until softened, 3-4 minutes. Let cool.
4. Preheat grill to medium, Grill chicken, flipping once, about 5 minutes per side. Remove form heat.
5. Stir together beans, onion, corn mixture, lime juice, and 1 tablespoons oil. Add tomatoes and avocadoes. Season with salt and pepper and stir gently to combine.
6. Toss arugula with remaining 2 teaspoons oil and lemon juice.
7. Divide arugula among plates and top with chicken and avocado-corn salsa.
8. DELICIOUS!

chicken cutlets, extra virgin olive oil, extra virgin olive oil, lemon juice, lemon juice, corn, peppers, fresh garlic, black beans, red onion, fresh lime, tomatoes, avocadoes, coarse salt, fresh ground pepper, baby arugula

Taken from www.food.com/recipe/lemon-chicken-with-avocado-corn-salsa-411004 (may not work)