Adding chicken is a great way to turn a Caprese salad into a full-blown meal.
INGREDIENTS
- 1 tbsp. red wine vinegar
- 3 tbsp. plus 2 tsp. olive oil
- kosher salt
- black pepper
- 1 small shallot, finely chopped
- 1 c. corn kernels (from 1 large ear, or frozen and thawed)
- 1 pt. mixed-color grape or cherry tomatoes, halved
- 4 6-oz. boneless, skinless, chicken breasts
- 2 lb. mixed-color medium and large tomatoes, sliced
- 1/4 c. small fresh basil leaves
DIRECTIONS
1. Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and 1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
2. Rub the chicken with the remaining 2 teaspoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until just cooked through, 4 to 6 minutes per side.
3. Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.
PER SERVING 388 CAL, 12 G FAT (2 G SAT FAT), 92 MG CHOL, 582 MG CHOL, 582 MG SOD, 45 G PRO, 18 G CAR, 4 G FIBER