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Ingredients
- 4 boneless chicken breasts, pounded thin
- Olive oil
- Salt and pepper
- 1 lemon
For the Corn Salad
- 1/4 cup olive oil
- 1 shaved red onion
- 2 cloves garlic, minced
- 4 ears of corn, shucked and cut off the cob
- 1 pint cherry tomato, halved
- 1 tablespoon butter
- Juice of 1 lemon
- 1/2 cup chopped basil
- Salt and pepper
Yield
Serves: 4
Preparation
Preheat grill. Rub chicken with olive oil and season with salt and pepper. Grill chicken for 3-4 minutes until done.
Slice lemon in half and place cut side down on the grill until marked.
In a skillet over medium-high heat, saut onions and garlic in olive oil. Add corn and tomatoes and cook about a minute or until tender. Toss with butter, lemon juice and basil, and season with salt and pepper.
Place corn salad on the plate and top with chicken.