Grilled Chicken with Summer Corn Salad

4 large bone-in chicken thighs or breasts (1¾-2 pounds)
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons cider vinegar
2½ cups corn kernels (from 3 ears corn)
1 cup quartered cherry tomatoes
3 scallions, sliced
¼ cup chopped fresh basil

Preheat grill to medium.
Brush chicken with 1 tablespoon oil; sprinkle all over with ¼ teaspoon salt and ¼ teaspoon pepper. Place the chicken on the grill, skin-side down, and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 23 to 28 minutes.
Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.

Makes 4 servings
Serving size: 1 chicken thigh & 1 cup salad
Per serving: 400 calories; 22 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 31 g protein; 53 mcg folate; 100 mg cholesterol; 3 g sugar