Grilled Chicken With Tomato and Corn Salsa
Instructions:
- 4 boneless, skinless chicken breasts
- 1 tsp oil
- Kernels from 2 cobs of cooked corn (about 1 cup)
- 2 tomatoes, peeled, seeded, and chopped
- 1 shallot, chopped
- 1/2 cup balsamic vinegar
- 2 Tblsp olive oil
- 4 basil leaves, chopped
- Brush the chicken breasts with oil.
- Grill until no longer pink in center.
- In the meantime, combine all of the salsa ingredients.
- Spoon over the grilled chicken and serve immediately.