Grilled Corn Salad with Avocado & Cilantro and Chicken in Marinade

Tonight we welcomed a new member of the family - a Trek Lexa road bike.  After my last marathon, I got runner's knee (again).  I realized I'm not getting any younger and injuries will take longer to heal.  The road bike will serve as my cross-training regime and help strengthen my quads, hams, and hip flexors.  


When we walked in the door after spending 2 hours at the bike shop, the kids were exhausted, starving, and needy.  Oh, wait.  That was me.  Luckily, before we left for the bike shop, I set out the ingredients for the salad and the chicken freezer meal was defrosting in the refrigerator. My husband fired up the grill and I prepared the salad.  Nothing could make this any better - except maybe an ocean view.

Grilled Corn Salad with Avocado and Cilantro

Serves 8

4 ears of corn, husk removed
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups grape tomatoes, halved
1/2 small red onion, finely diced
5 ounces crumbled Feta

1 1/2 cups chopped cucumber
6 tablespoons olive oil

2 tablespoons white wine vinegar
1 teaspoon garlic powder
2 tablespoons minced cilantro
1/2 teaspoon salt
Fresh ground pepper

Grill corn over medium-high heat until tender with grill marks.  Using a sharp knife, cut off the kernels and place into a large bowl. 

Add the avocados, grape tomatoes, red onion, Feta and cucumber. 

In a small glass jar with a tight fitting lid, combine the olive oil, vinegar, garlic powder, cilantro, salt and pepper.  Shake well. Pour over the corn mixture and toss to coat.  Serve immediately or refrigerate until serving.

Chicken in Marinade
Serves 6

4 boneless skinless chicken breasts (or your choice of meat – steak, pork chop, etc)

1/3 cup lemon juice

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 cup oil 

1/2 cup red wine vinegar

1/2 cup soy sauce

1 tablespoon black pepper

2 teaspoons minced garlic

Combine lemon juice, Worcestershire, dry mustard, oil, vinegar, soy sauce, pepper and garlic.  Put meat in a 1-gallon freezer bag. Pour the marinade over the meat.  Seal, label and freeze.

Cooking Instructions:   Thaw at least overnight in the refrigerator. Discard marinade.  Grill or cook meat as desired.