In a medium bowl, add lemon juice, 1 tablespoon olive oil, vinegar, honey, cumin, paprika, sea salt and freshly ground pepper and chicken to taste. Marinate in the refrigerator for 20 minutes.
On an indoor or outdoor grill, grill chicken over medium high heat for 4 to 5 minutes per side until the chicken is cooked through.
Cut corn from cobb and place in a medium bowl, add remaining olive oil, tomatoes, red onion, cilantro and sea salt and freshly ground pepper to taste.
Serve chicken with corn salad.
Notes
SERVING SUGGESTION: Steamed small new red potatoes with a little butter and chopped parsley.VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: Make sure white wine vinegar is gluten free.NUTRITION: 430 Calories; 11g Fat (23.0% calories from fat); 58g Protein; 25g Carbohydrate; 3g Dietary Fiber; 137mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.