• 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

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.