Grilled Chicken with Summer Corn & Tomato Salad

Ingredients

• 4 sprays of cooking spray
• 1½ cups uncooked sweet yellow corn, (from 2 ears of corn) or 1 1⁄2 cups frozen corn kernels, cooked
• 1 large fresh tomato, ripe, chopped
• 4 medium uncooked scallions, sliced
• ¼ cup cilantro, fresh, chopped
• ¼ cup fresh lime juice, divided
• 2 tsp olive oil
• 1 tsp ground cumin, divided
• 1 tsp table salt, divided
• ¾ tsp paprika, smoked, divided
• 1 pound uncooked boneless skinless chicken breasts, or chicken breast cutlets

Instructions

1. Off heat, coat the grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire on a charcoal grill.
2. In a medium bowl, mix corn, tomato, scallions, cilantro, 2 tbsp lime juice, oil, and 1⁄4 tsp each of cumin, salt, and paprika. Let stand for flavors to blend.
3. In a small bowl, combine the remaining 2 tbsp lime juice, 3⁄4 tsp cumin, 3⁄4 tsp salt, and 1⁄2 tsp paprika and rub all over the chicken. Coat chicken with nonstick spray. Grill chicken, turning once, until chicken is cooked through and an instant-read thermometer inserted into centers registers 165°F, 8 to 10 minutes for whole chicken breasts. Divide corn salad among plates and top with chicken.
4. Serving Size: 3 oz Grilled Chicken with 2⁄3 cup Summer Corn & Tomato Salad!