Grilled Chicken with Tomato-Avocado Salad from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/4 cup(s) nonfat buttermilk

3 tablespoon(s) canola mayonnaise

2 tablespoon(s) minced, fresh flat-leaf parsley

1 tablespoon(s) minced shallots

1 teaspoon(s) minced fresh thyme

1 teaspoon(s) cider vingar

1/4 teaspoon(s) freshly ground black pepper

1/8 teaspoon(s) kosher salt

1 garlic clove minced

4 (6oz) boneless, skinless chicken breasts

cooking spray

1 1/2 tablespoon(s) olive oil

1 teaspoon(s) onion powder

3/4 teaspoon(s) ground cumin

3/4 teaspoon(s) kosher salt divided

1/4 teaspoon(s) chipotle chile powder

2 ear(s) yellow corn shucked

1 small red onion cut into 1/2 slices

2 yellow tomatoes cut into 8 slices

2 red tomatoes cut into 8 slices

1 cup(s) cherry tomatoes halved

1 avocado peeled & sliced

Directions:

1. Preheat grill to high heat.
2. Combine 1st 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 tsp. salt, & chipotle; rub evenly on chicken. Coat corn & onion with cooking spray. Arrange chicken, corn & onion on grill rack; grill 8 minutes or until done, turning chicken & onion once & the 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 & 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion & avocado evenly among plates. Sprinkle 1/4 tsp. salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.

By RecipeOfHealth.com