Grilled Chicken Breasts With Grilled Corn and Tomato Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 ears corn, husks and silk removed
- 2 teaspoons olive oil, plus
- 1⁄4 cup additional olive oil
- table salt & fresh ground pepper
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 4 (5 ounce) boneless chicken breasts, trimmed
- 1 beef steak tomatoes, diced
- table salt & fresh ground pepper
directions
- Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
- Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
- Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
- Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
- Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
- Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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