Grilled Chicken with Tomato-Corn Salad http://cheffly.com/recipe.php?id=324
This easy meal makes the most of peak summer produce, pairing it with juicy grilled chicken for a dinner the whole family will love.
- 2 (4.9 oz) boxes Garlic and Herb Rice Pilaf
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 3 (about 2 lbs) large boneless, skinless chicken breasts
- 3 large ears corn (OR 1 15oz can sweet corn)
- ½ cup red wine vinaigrette
- 4 fresh basil leaves
Ingredients
Directions
1. Set grill to medium. Cook the rice pilaf according to package directions.
2. In a large shallow dish, combine the oil, Italian seasoning, paprika, salt, and pepper. Add the chicken and toss to coat. Place chicken on grill. Cover and cook 16-18 min., until cooked through, turning over once
3. Meanwhile, shuck the corn. Boil corn on stove until tender, 10-15min. Let cool, then cut kernels from cob.
4. Chop the tomatoes and place in a medium bowl, along with corn kernels and red wine vinaigrette. Toss until well combined. Chop the basil. Thinly slice chicken and serve over rice pilaf with tomato salad. Garnish with basil.
2. In a large shallow dish, combine the oil, Italian seasoning, paprika, salt, and pepper. Add the chicken and toss to coat. Place chicken on grill. Cover and cook 16-18 min., until cooked through, turning over once
3. Meanwhile, shuck the corn. Boil corn on stove until tender, 10-15min. Let cool, then cut kernels from cob.
4. Chop the tomatoes and place in a medium bowl, along with corn kernels and red wine vinaigrette. Toss until well combined. Chop the basil. Thinly slice chicken and serve over rice pilaf with tomato salad. Garnish with basil.