Jerk Chicken Salad

• 6 small chicken breasts (1 1/3 lbs.)
• 2 tbsp. dry Jamaican jerk seasoning
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• Juice of 1 lemon
• 3 corn on the cob
• 1 small ripe avocado
• 4 little Boston lettuces, quartered
• 2 celery stalks, chopped
• 7 oz. cherry tomatoes
• Small bunch cilantro
• 2 tbsp. light salad dressing

1. Season chicken breasts with salt and ground black pepper; sprinkle over the jerk seasoning, garlic, 2 tbsp. olive oil, and the lemon juice. Cover and chill for 2 hours.
2. Heat oven to 400 F or heat a grill until coals are white.
3. Brush the corn with oil. Cook chicken and corn in the oven for 20 minutes, or grill for 15 minutes, turning as needed.
4. Meanwhile, quarter avocado, peel and slice. Use a sharp knife to cut the roasted corn away from the cob.
5. Pile the lettuce into a bowl with celery, tomatoes, avocado, chicken, corn, and cilantro leaves. Drizzle with dressing.

chicken breasts, jerk seasoning, garlic, olive oil, lemon, corn, avocado, boston lettuces, celery stalks, cherry tomatoes, cilantro, light salad dressing

Taken from www.myrecipes.com/recipe/jerk-chicken-salad (may not work)