Grilled Chicken with Summer Corn and Tomato Salad

Ingredients

• 1 1/2 cup(s) uncooked yellow corn, fresh (or frozen and cooked)
• 1 large fresh tomato(es), ripe, diced
• 4 medium uncooked scallion(s), sliced
• 1/4 cup(s) cilantro, fresh, chopped
• 1/4 cup(s) fresh lime juice, divided
• 2 tsp olive oil
• 1 tsp ground cumin, divided
• 1 tsp table salt, divided
• 3/4 tsp paprika, smoked, divided
• 1 pound(s) uncooked boneless skinless chicken breast(s), 1/2-inch thick
• 2 spray(s) cooking spray

Instructions

1. Preheat outdoor grill or grill pan over medium-high heat.
2. In a medium bowl, combine corn, tomato, scallions, cilantro, 2 tablespoons lime juice, oil and 1/4 teaspoon each cumin, salt and paprika; set aside for flavors to blend.
3. Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt and 1/2 teaspoon paprika in a small bowl; rub over chicken. Coat chicken with cooking spray.
4. Grill chicken, flipping once, until cooked through, about 8 to 10 minutes; serve topped with corn salad.

Notes

Yields about 3 ounces chicken and 2/3 cup salad per serving.

You can buy thin chicken breast cutlets in most supermarkets. You can also buy regular chicken breasts and pound them yourself.