Grilled Chicken with Tomato-Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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All the fresh flavors of summer come together in Grilled Chicken with Tomato-Avocado Salad. The homemade buttermilk dressing balances the heat of the chicken and completes the meal. Ingredients:
1/4 cup nonfat buttermilk |
3 tablespoons canola mayonnaise |
2 tablespoons minced fresh flat-leaf parsley |
1 tablespoon minced shallots |
1 teaspoon minced fresh thyme |
1 teaspoon cider vinegar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
1 garlic clove, minced |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1 1/2 tablespoons olive oil |
1 teaspoon onion powder |
3/4 teaspoon ground cumin |
3/4 teaspoon kosher salt, divided |
1/4 teaspoon chipotle chile powder |
2 ears yellow corn, shucked |
1 small red onion, cut into 1/2-inch slices |
2 yellow tomatoes, each cut into 4 slices |
2 red tomatoes, each cut into 4 slices |
1 cup cherry tomatoes, halved |
1 sliced peeled ripe avocado |
Directions:
1. Preheat grill to high heat.
2. Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
3. Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.
4. Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.
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