Barbecued Chicken And Salad (Martha Stewart)

• 1 teaspoon lime zest
• 3 tablespoons lime juice
• 1/2 teaspoon minced garlic
• 2 teaspoons smoked paprika
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup safflower oil
• 4 chicken breasts
• 3 ears corn
• 1 head red-leaf lettuce
• 1 avocado
• 4 cups tortilla chips

1. Heat grill to high. Stir lime zest, juice, garlic, 1 tsp paprika, honey, salt, and pepper. Whisk in oil. Season chicken with 1 tsp paprika and salt and pepper. Pour half of dressing on top of chicken. Brush grill grates with oil.
2. Grill corn, turning occasionally, until charred in places, about 10 minutes. Grill chicken, flipping once, until cooked through, about 3-5 minutes. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes, and remaining dressing. Season with salt and pepper. Slice chicken, drizzle with juices and serve with salad and chips.

lime zest, lime juice, garlic, paprika, honey, salt, pepper, safflower oil, chicken breasts, corn, avocado, tortilla chips

Taken from www.yummly.com/recipe/Barbecued-Chicken-and-Salad-_Martha-Stewart_-1736123 (may not work)