Summertime doesn't mean you have to deprive your body of DELICIOUS food! That is why you need to make this grilled chicken and corn salad. Whether you make it at a BBQ or for a family dinner - everyone will love it!  
Grilled chicken and corn salad Photo Credit: Iowa Girl Eats
  Ingredients:
  • 4 chicken breasts
  • 3/4 cup brown rice 
  • 2 cups fresh or thawed sweet corn kernels
  • 1-1/2 cups halved cherry tomatoes
  • 1/2 cup minced red onion
  • 4 slices turkey bacon, cooked then chopped
  • 1 avocado, chopped
  • salt & pepper, to taste
  For the Tomato Vinaigrette:
  • 1 cup halved cherry tomatoes
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil
  • 2 tbsp water
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp red onion
  • salt & pepper
  Directions:
  • Cook rice according to package directions. Set aside. To make the Tomato Vinaigrette, combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 tbsp of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the corn salad. Stir corn, cherry tomatoes, red onion, and turkey bacon into the cooled rice. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.