Source: dLife

A healthy chicken salad made with mixed baby lettuce topped with corn and a lemon salsa.

Servings

2 ears of corn
1 medium tomatoes , seeded and chopped
1 medium garlic cloves , minced
2 scallions , white part only, sliced thinly
1 oz frozen chopped green peppers (2 tbsp)
1 tbsp fresh cilantro , chopped (up to 2 tbsp)
0.5 tsp ground cumin
0.12 tsp kosher salt
1 pinch black pepper
1.5 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp cold water
8 oz boneless skinless chicken breasts , pounded thin
4 cup romaine lettuce (mixed baby lettuce)

1 Light a grill.
2 Remove the husks from the corn and pull off the silks. Wrap a paper towel around each ear of corn and twist the ends.
3 Microwave for 2 minutes on high then turn over and cook for another 2 minutes. Let cool enough so that you can handle them.
4 Cut the kernels form the corn using a sharp knife.
5 Mix together the kernels, tomato, garlic, scallions, green pepper, cilantro, cumin, salt, pepper, lemon juice, olive oil, and water in a bowl.
6 Grill the chicken for 5 minutes then turn over and grill the other side for another 5 minutes. Slice the chicken into strips.
7 Separate the lettuce between the two plates, set the chicken strips on the lettuce, and drizzle the corn mixture on top.

You can use frozen or canned corn as well.