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Ingredients
- 1 tbsp. red wine vinegar
- 3 tbsp. plus 2 tsp. olive oil
- kosher salt
- black pepper
- 1 small shallot, finely chopped
- 1 c. corn kernels (from 1 large ear, or frozen and thawed)
- 1 pt. mixed-color grape or cherry tomatoes, halved
- 4 6-oz. boneless, skinless, chicken breasts
- 2 lb. mixed-color medium and large tomatoes, sliced
- 1/4 c. small fresh basil leaves
- x
Details
Preparation time 15mins
Cooking time 35mins
Adapted from womansday.com
Preparation
Step 1
Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and 1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
Rub the chicken with the remaining 2 teaspoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until just cooked through, 4 to 6 minutes per side.
Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.
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