Recipe courtesy of Daniel Mattrocce

Grilled Chicken Breast with Avocado Corn Salsa

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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For Salsa:

1 ear corn, roasted

1 avocado, diced

1/4 cup minced red onion

1/4 cup minced red bell pepper

1/2 teaspoon minced garlic

2 dashes hot pepper sauce

1 teaspoon ground cumin

1/4 teaspoon chili powder

3 tablespoons chopped cilantro

1 tablespoon lime juice

For Chicken:

4 boneless chicken breasts

1 cup lemon juice

Olive oil as needed

Salt and pepper


  1. Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
  2. The recipe for salsa should not be made a day in advance, as the avocado will turn brown.

For Chicken:

  1. Preheat grill or broiler.
  2. Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.