Very fresh raw corn is a real treat. Here it is used in a salad alongside a perfectly grilled chicken breast. Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad.
- 2 bone-in chicken breasts with skin, halved
- extra-virgin olive oil, as needed
- salt and pepper, as needed
- 2 ears very fresh corn kernels, sliced from cob
- 3 cup arugula, packed
- 1 cup lemon balm leaves, packed
- 2 teaspoon fresh thyme leaves
- 4 slice rustic bread
- ½ cup good vinaigrette of you choice
- parmesan cheese to taste
Prepare the grill and let it burn down to medium-hot coals. Brush the chicken on both sides with olive oil and season with salt and pepper. Grill over the coals, skin side down, until well-browned. Move the breast to the edges of the grill, off direct heat, and cook covered, turning often until fully cooked about 12 minutes; depending on your grill heat.
Brush the bread slices with olive oil and season with salt. Grill bread on both sides til golden brown. Remove from heat and tear into bite sized pieces.
While the chicken continues to cook, assemble the salad. Combine corn kernels, arugula, lemon balm, thyme leaves and bread chunks in a bowl. Add the vinaigrette and a bit more salt and pepper. Toss well to combine. With a grater or vegetable peeler top the salad with Parmesan cheese.
To serve, arrange the chicken breasts on plates and pile the salad alongside. It may be served warm or at room temperature.