I really liked this dish because it was refreshing with nice textures and flavors.  It took about 40 minutes to prepare and cook and worked well as a leftover.  Took it to Jones beach one evening and ate it with soy crisps before a concert. A very nutritions combo of flavors  The spinach, corn and avocado all deliver on either lutein or zeaxanthin, or both.  Other antioxidants present include vitamin E (almonds), selenium (chicken) and catechins (grapes).

1/4 cup olive oil (or flax oil is even better)

3 Tbs white wine vinegar

1 Tbs Dijon mustard

Course sea salt and ground pepper

1 pound organic chicken cutlets

1 tsp ground coriander

8 cups fresh organic spinach leaves (or more)

1 cup seedless organic red grapes, halved

1/2 medium shallot, thinly sliced

1/4 cup sliveed almonds, toasted

2 ears corn, shucked and removed from cob

1 avocado, halved and thinly sliced

In a small bowl, whick together 3 tablespoons oil, vinegar, Dijon and season with salt and pepper. Set aside

In a large nonstick skillet, heat remaining tablespoon oil (use olive oil, not flax) over medium heat.  Sprinkle chicken with coriander and season with salt and pepper.  Cook until opaque throughout, about 4-5 minutes total.  This may need to be done in batches.  Transfer to a cutting board and let rest for 5 minutes;  Slice thinly crosswise.

Add chicken, spinach, grapes, shallot,  and corn to bowl and toss with the dressing.  Top with avocado and toasted almonds.

Per serving: 437 calories; 4g saturated fat; 2.2 grams unsaturated fat; 63mg cholesterol; 26g carb; 222mb sodium; 29 g protein; 8g fiber.

Taken from body and soul magazine.