Lemon-Parsley Chicken with Corn and Tomato Salad

Ingredients

• 5 cups torn boston lettuce 
• 1 cup heirloom cherry tomatoes quartered
• 1 teaspoon dijon mustard 
• 0.3 cup flat-leaf parsley leaves fresh
• 1 cup corn kernels fresh
• 0.3 cup flat-leaf parsley fresh minced
• 2 teaspoons garlic fresh minced
• 0.8 teaspoon ground pepper black divided
• 0.8 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 24 ounce chicken breast halves boneless skinless halved lengthwise

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat grill to high heat.
2. Combine minced parsley, lemon rind, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
3. Sprinkle chicken with parsley mixture; let stand 10 minutes.
4. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done.
5. Combine juice, oil, mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk.
6. Add lettuce and remaining ingredients; toss to coat.