3 ears corn in husks, protruding silk removed 2 boneless, skinless chicken breast halves 1/2 teaspoon salt or to taste Freshly ground pepper 2 small zucchini, cut in 1/4-inch planks lengthwise 1 cup grape tomatoes, halved 1 tablespoon each: freshly squeezed lemon juice, red wine vinegar 1/4 cup extra-virgin olive oil 2 tablespoons fresh thyme leaves
Makes 2 servings.
Heat grill to high. Grill corn, turning as needed to prevent burning, until done, about 25 minutes (husks may darken without burning the corn).
Meanwhile, place the chicken breasts between sheets of plastic wrap. Pound with a rolling pin or heavy spatula until about 1/2-inch thick. Season both sides with 1/4 teaspoon of the salt and pepper to taste.
Grill chicken and zucchini until done, about 5 minutes per side. Cut zucchini into cubes place in large bowl. Add tomatoes. Shuck corn cut kernels off cobs. Add corn to the bowl.
Whisk together lemon juice, vinegar and 1/4 teaspoon salt in a small bowl whisk in the olive oil. Stir in thyme. Toss corn salad with all but 1 tablespoon of the vinaigrette season with pepper to taste, plus more salt if needed. Slice chicken breasts into 1/2-inch slices. Divide corn salad between 2 dinner plates. Top with sliced chicken. Drizzle remaining vinaigrette over chicken.
Nutritional information per serving: 543 calories, 51 percent of calories from fat, 32 g fat, 5 g saturated fat, 73 mg cholesterol, 37 g carbohydrates, 33 g protein, 662 mg sodium, 6 g fiber.