Lemon-Parsley Chicken With Corn And Tomato Salad

• 1/4 cup minced fresh flat-leaf parsley
• 2 teaspoons grated lemon rind
• 2 teaspoons minced fresh garlic
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon ground black pepper, divided
• 4 (6-ounce) skinless, boneless chicken breast halves, halved lengthwise to form 8 cutlets
• Cooking spray
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 5 cups torn Boston lettuce
• 1 cup fresh corn kernels
• 1 cup heirloom cherry tomatoes, quartered
• 1/4 cup fresh flat-leaf parsley leaves

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

parsley, lemon rind, fresh garlic, kosher salt, ground black pepper, skinless, cooking spray, lemon juice, extravirgin olive oil, mustard, boston lettuce, fresh corn kernels, heirloom cherry tomatoes, parsley

Taken from www.myrecipes.com/recipe/lemon-parsley-chicken (may not work)