Grilled Chicken with Tomato-Corn Salad and Creamy Garlic Dressing

Yield: 8 Servings | Prep Time: 30 minutes + 4-12 Hours in Refrigerator | Cook Time: 15 minutes

1 cup mayonnaise

½ cup Nakano® Natural Rice Vinegar

2 Tbsp milk

¼ cup minced shallot

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 tsp lemon zest

2 cloves garlic, minced

2½ lb boneless, skinless chicken breasts

6 ears corn, shucked

1 red onion, cut into ½-inch-thick slices

6 heirloom tomatoes, sliced

Whisk together mayonnaise, Nakano® Natural Rice Vinegar, milk, shallot, parsley, chives, lemon zest, and garlic in a large bowl. Add one-third of mayonnaise mixture to a large zip-top plastic bag.
Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Season with salt and pepper, if desired, and add to mayonnaise mixture in bag. Seal bag, turning to coat. Refrigerate at least 4 hours or up to 12 hours.
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken on lightly greased grill grate, 5 to 6 minutes per side or until done.
Grill corn and onion slices, 4 to 5 minutes per side or until browned and tender.
Remove corn kernels from cobs. Thinly slice chicken.
Divide chicken, corn, onion, and tomatoes among plates; drizzle with remaining mayonnaise mixture.

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