grilled chicken caprese
1 tablespoon red wine vinegar3 tablespoons plus 2 teaspoons olive oilkosher salt and black pepper1 small shallot, finely chopped1 cup corn kernels (from 1 large ear, or frozen and thawed)1 pint grape or cherry tomatoes, halved4 6-ounce boneless, skinless chicken breasts2 pounds tomatoes, sliced6 ounces fresh mozzarella, sliced¼ cup fresh basil leaves
1. Heat grill to medium-high and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoons olive oil, and ½ 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 teaspoons olive oil, season with salt and pepper, and grill until cooked through, 4 to 6 minutes per side.
3. Arrange the sliced tomatoes,…
