For the marinated grilled chicken:

1 cup low-fat plain yogurt
zest and juice of 1 lemon
2 cloves garlic
2 tablespoons honey
1/4 cup minced red onion
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the corn salsa:

2 teaspoons olive oil
1 cup corn
1/4 teaspoon sugar
salt to taste
freshly ground black pepper
4 teaspoons balsamic vinegar
2 chopped, fresh plum tomatoes
1/4 cup finely chopped red onion

1. Mix all the ingredients except the chicken in a large bowl.
2. Add the chicken to the mixture and coat evenly.
3. Cover the bowl and refrigerate for at least 4 hours or overnight.
4. Preheat the grill.
5. Remove the chicken from the marinade and discard the marinade.
Sprinkle the chicken with the salt and pepper.
6. Place the chicken on the hot grill and cook until the juices run clear, 10 minutes per side.

For salsa:

1. Heat the oil in a skillet over medium heat. Add the corn and cook for 2 minutes. Add the sugar, season with salt and pepper and cook for another minute. Add the vinegar and cook for 1 more minute.
2. Transfer the corn into a small bowl and cool slightly. Stir in the tomatoes and onion. Adjust the salt and pepper to suit your taste. (This can be made in advance and stored in the refrigerator for up to 2 days.)
3. Spoon the salsa over each piece of grilled chicken.