Grilled Chicken And Corn Salad With Avocado And Parmesan

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1/4 cup fresh lemon juice

2 tablespoons chopped fresh rosemary

4 cloves garlic, finely chopped

4 tablespoons olive oil

kosher salt and black pepper

2 6-ounce boneless, skinless chicken breasts

3 ears corn, shucked

5 ounces baby spinach (about 5 cups)

1 avocado, cut into bite-size pieces

2 ounces Parmesan, shaved

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