Grilled Chicken Breasts With Grilled Corn And Tomato Salad Recipes

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GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD



Grilled Chicken Breast with Marinated Cherry Tomato Salad image

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Provided by Marc Forgione

Categories     main-dish

Time 5h10m

Yield 2 servings

Number Of Ingredients 15

2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
1/4 red onion, thinly sliced
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice
2 tablespoons fresh basil leaves, thinly sliced
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
5 fresh basil leaves, torn
1 clove garlic, sliced
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

Steps:

  • For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
  • Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
  • In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
  • For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
  • Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
  • Serve the chicken with some of the marinated tomatoes on top.

GRILLED CHICKEN AND CHARRED CORN SALAD



Grilled Chicken and Charred Corn Salad image

This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.

Provided by Dawn

Categories     Salad     Green Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 ears corn, husked
1 bunch fresh asparagus, trimmed
¼ cup olive oil, divided
4 teaspoons white wine vinegar
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon ground paprika
2 large tomatoes, chopped
8 cups torn romaine lettuce
1 green onion, sliced

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
  • Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
  • Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
  • Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
  • Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g

GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD



Grilled Chicken Breasts With Grilled Corn and Tomato Salad image

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.

Provided by SweetSueAl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomatoes, diced
table salt & fresh ground pepper

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 (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.

Nutrition Facts : Calories 475.4, Fat 29.8, SaturatedFat 6.1, Cholesterol 90.7, Sodium 143.8, Carbohydrate 21.9, Fiber 2.3, Sugar 7.3, Protein 32.1

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