Mike Garten
Flip the basic Italian salad of tomato, basil, and mozzarella into a whole meal with juicy grilled rooster and contemporary corn.
Commercial – Proceed Studying Beneath
Cal/Serv:
494
Yields:
4
servings
Whole Time:
0
hours
20
minutes
Canola oil, for grill grates
tbsp.
plus 2 teaspoons olive oil, divided
small shallot, finely chopped
c.
corn kernels (from 1 giant ear, or frozen and thawed)
pt.
mixed-color grape or cherry tomatoes, halved
6-ounce boneless, skinless rooster breasts
lb.
mixed-color medium and enormous tomatoes, sliced
oz.
contemporary mozzarella, sliced
c.
small contemporary basil leaves
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- Warmth grill to medium-high. Clear grill and flippantly oil with canola oil. In bowl, whisk collectively vinegar, 3 Tbsp olive oil, and 1/2 teaspoon every salt and pepper; stir in shallot. Add corn and grape tomatoes and toss to mix; put aside.
- Rub rooster with remaining 2 teaspoons oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill till cooked by, 4 to six minutes per aspect.
- Prepare rooster, sliced tomatoes, and mozzarella on platter. Spoon corn combination and any juices from bowl over high, then sprinkle with basil.
NUTRITIONAL INFORMATION (per serving): About 494 energy, 28 g fats (9 g saturated), 46 g protein, 630 mg sodium, 17 g carbohydrate, 4 g fiber
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Commercial – Proceed Studying Beneath
