Prepare the Dressing
Whisk together all dressing ingredients until smooth.
In a large mixing bowl, place half the dressing along with the cleaned dark chicken cutlets and ears of corn.
Allow to marinate for 30 minutes, mixing once or twice.
Directions
Cook the Chicken and Corn
Preheat grill.
Grill corn and chicken for 12–15 minutes, flipping the chicken halfway through and rotating the corn so that it gets grilled on all sides. Remove chicken and corn to a
dish. Allow to rest and cool for 10 minutes.
Cook the Avocado
Slice avocado into thick wedges and sprinkle with lemon juice and salt. Grill for two to three minutes per side and remove to dish.
To Serve
Slice pitas in half and fill each with a handful of lettuce and sliced pickle.
Cut chicken into small slices and divide among the pitas. Cut corn off the cob and divide
among pitas.Add avocado wedges, then drizzle generously with dressing and serve warm.
Credits
Description:
Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman
What Cooks Are Saying
2 global ratings
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Just what I was looking for, for a fresh weeknight dinner recipe. I added a squeeze of lemon to the dressing and it came out great.