Chicken Paillard with Sweet Corn Salata

1. Filet chicken breasts open by using a sharp knife and cutting halfway through chicken.
2. Marinate chicken with pepper, salt, 1/4 cup of chopped parsley, olive oil, and juice of one lemon. Let marinade from 20 minutes - 2 hours.
3. Grill chicken on hot grill pan or outdoor grill until fully cooked, about 6-8 minutes per side.
4. Shuck and strip 2 cobs of corn into a bowl. Add remaining chopped parsley.
5. Roughly dice celery and add to corn mixture. Toss in radishes and tomatoes and drizzle with vinegar and juice of half of one lemon. 
6. Stir salata to combine. Top chicken with salata and pepitas and enjoy!

Recipe by Chef Todd Fisher