Grilled Chicken Breasts With Grilled Corn And Tomato Salad
From america's test kitchen. a fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks—like jumpstarting the corn in the microwave first—streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
Steps
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 in medium bowl and season with salt and pepper.
Serve corn salad with chicken.
Ingredients
corn, olive oil, salt & fresh ground pepper, lemon juice, garlic cloves, fresh basil, dijon mustard, honey, boneless chicken breasts, tomatoes