MAIN DISH

GRILLED CHICKEN WITH BLACK BEAN, CORN AND AVOCADO SALSA

Cold soup and a loaf of crusty bread fill out this picnic menu. The rich tropical fruit characteristics and lively flavor of Gauthier Cellars 2008 Sauvignon Blanc from Monterey's San Saba Vineyard (about $18) makes it a great picnic wine.

• 4 small boneless, skinless, chicken breast halves (5 to 6 ounces each)

• 3 tablespoons plus 2 teaspoons olive oil

• 6 tablespoons plus 2 teaspoons fresh lime juice

• Salt and freshly ground pepper

• 2 ears sweet corn, husked (or 1 cup thawed frozen corn kernels)

• 2 teaspoons minced jalapeño or serrano chile

• 2 tablespoons minced fresh ginger

• ½ cup rinsed and drained canned black beans

• ½ cup chopped red onion

• 1 tablespoon chopped fresh cilantro

• About 20 grape tomatoes, halved

• 1 ripe Florida avocado, halved, pitted, peeled and diced

• ½ teaspoon coarse salt

• Freshly ground pepper

• 4 ounces baby arugula

Lay chicken flat on a cutting board and cover with plastic wrap. Pound each piece with the flat side of a meat mallet or the bottom of a small pan until an even thickness. Combine chicken with 2 tablespoons each oil and lime juice. Marinate in refrigerator for 1 to 3 hours.

Heat grill or grill pan to medium-high. Grill chicken, flipping once, about 5 minutes per side, until cooked through. Set aside.

Stand an ear of corn on one end in a large bowl and use a serrated knife to cut off kernels; repeat with other ear. Add chile, ginger, beans, onion, cilantro, 4 tablespoons lime juice and 1 tablespoon olive oil; toss to combine. Stir in tomatoes and avocado, and season with salt and pepper.

Toss arugula with remaining 2 teaspoons each oil and lime juice, and divide among 4 plates. Top with chicken and avocado-corn salsa. Makes 4 servings.

Per serving: 462 calories (42 percent from fat), 22.6 g fat (3.7 g saturated, 13.9 g monounsaturated), 68.4 mg cholesterol, 34.7 g protein, 35.6 g carbohydrates, 10.2 g fiber, 504.8 mg sodium.

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