Grilled Chicken with Corn Salsa
One serving is 4 green, 0 blue, and 0 purple point.
Makes: 4 servings
Calories: 192
Ingredients
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 (4 ounce each) boneless, skinless chicken breasts
- Salt and pepper, to taste
- Cooking spray
- 2 ears corn on the cob, husks and silk removed (can be substituted with 1-1/2 cup frozen corn kernels, thawed)
- 1 cup baby spinach, chopped
- 1/2 red bell pepper, diced
- 1/2 red onion, chopped
- 1 plum tomato, seeded and chopped
- 1 jalapeño, seeded and finely diced
- 2 tablespoons fresh parsley, snipped
Instructions
- In a small bowl, whisk together the first four ingredients.
- Sprinkle the chicken breasts with 2 teaspoons of the vinegar mixture, and salt and pepper, to taste. In a grill pan or skillet sprayed with cooking spray, cook the chicken breasts 5-7 minutes on both sides, or until fully cooked.
- Meanwhile, cut the fresh corn kernels off of the cob.
- In a medium bowl, combine the remaining ingredients, including the remaining vinegar mixture.
- Serve 1 chicken breast with 2/3 cup corn salsa.