It's summer so light up the grill!

I wanted to have something to go with a chilled pasta salad and fresh ears of corn for dinner. I had some fresh chicken breasts (boneless, skinless) so I decided to put them on the grill. I love that charbroiled flavor! One of the recipes from my recipe book, "Grilled Lemon and Oregano Chicken Skewers", has a fantastic marinade and that's what I used on the breasts. I cooked and rinsed the pasta (preferably brown rice pasta shells) then tossed it with about 1 cup of my "White Wine Vinaigrette"(also in my recipe book). I then chilled the pasta salad until ready to serve then topped it with sliced almonds, dehydrated cranberries, and some crushed rice chips. The corn on the cob I boiled until done (5 to 6 minutes). Instead of using butter on the corn I use extra virgin olive oil which I keep in a spray bottle. After marinating the breasts (about 20 minutes) I grilled them on low for 45 minutes or until they are cooked thoroughly in the center. It was a great summer meal!