Chicken & Avocado-corn salsa

4 Chicken Breasts {Cut in half length wise}

1 lemon

2 tbsps grape seed oil

1 cup frozen corn

1 /2 cup rinsed @ drained black beans

1/2 purple onion chopped

1 lime

1 ripe avocado

4 ounces arugula

The How To:

1. Squeeze the juice of ONE lemon over chicken.  Cover & Marinate in fridge 1 to 3 hours.  {Who has the time?  I just put it in the fridge while I was prepping the rest of the recipe.}
2. In a skillet over medium heat corn & grape seed oil.   About 3-4 minutes.  Let cool.
3. Cook chicken over medium high heat for 5 minutes on each side.  Or you could choose to grill it.  Same time, same idea. 
4. Stir black beans, onion & corn together.  Squeeze half of the lime over it.  Gently toss in diced avocado.  
5. Toss arugula with lime & a dash of grape seed oil.  
6. Divide among plates top with chicken and avocado-corn salsa.                 Serve. Eat. Enjoy.