Saturday, August 21, 2010
It's summer with fresh vegetables at all the markets. This recipe makes a quick meal with no canned goods involved. It seems like an embellished version of Camelback Inn's Marinated Heirloom Tomatoes pg 67 Tastes & Treasures.
Grilled Chicken with Caprese Corn Salad
2 medium tomatoes, finely diced
8 ounces fresh mozarella, finely diced
2 large sprigs fresh basil, minced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
3 ears fresh corn, shucked
Heat grill to medium high. Combine tomatoes, mozzarella and basil in a medium bowl with olive oil. Season with salt and pepper. Season chicken with salt and pepper and grill about 10 minutes, turning once. Grill fresh corn on upper grill rack or furthest away from direct heat for about 5 minutes, turning often.
Move chicken to a cutting board and let rest. Cut kernels from corn and add to bowl with tomatoes and cheese, toss to combine. Slice chicken, and serve with the salad on the side.