Grilled Chicken with Tomato-Avocado Salad
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Ingredients
¼ cup low-fat buttermilk
3 tablespoons canola mayonnaise
2 tablespoons chopped fresh flat-leaved parsley
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
1 teaspoon apple cider vinegar
¼ teaspoon freshly ground black pepper
⅛ a teaspoon of kosher salt
1 clove garlic, minced
4 skinless and boneless chicken breast halves (6 oz each)
Cooking Spray
1 ½ tablespoons olive oil
1 teaspoon onion powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt, divided
¼ teaspoon chipotle chili powder
2 ears of yellow corn, peeled
1 small red onion, cut into 1/2-inch thick 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
To make
Grilled chicken with tomatoes and avocado salad contains all the fresh flavors of summer. Homemade buttermilk dressing softens the chicken and complements the dish.
Preheat the grill to high heat.Combine the first 9 ingredients in a small bowl; whisk to combine. Refrigerate the buttermilk until tender before serving.Lightly brush the chicken with cooking spray. Combine the butter, onion powder, cumin, 1/2 teaspoon salt, and chipotle; grate the chicken evenly. Brush the corn and onion with cooking spray. Place the chicken, corn, and onion on the grill rack; cook for 8 minutes or until tender, turning the chicken and onion once and occasionally the corn. Remove from the grill; let stand for 5 minutes. Separate the corn kernels from the cobs.Cut the chicken into slices. Place 1 breast on each of 4 plates. Place 2 slices of yellow and 2 slices of red tomatoes on each plate. Sprinkle each serving with 1/4 cup cherry tomatoes. Spread the corn, onion, and avocado evenly over the plates. Sprinkle the salads with 1/4 teaspoon of salt. Pour about 1 1/2 tablespoons of the dressing over each salad.
Preheat the grill to high heat.Combine the first 9 ingredients in a small bowl; whisk to combine. Refrigerate the buttermilk until tender before serving.Lightly brush the chicken with cooking spray. Combine the butter, onion powder, cumin, 1/2 teaspoon salt, and chipotle; grate the chicken evenly. Brush the corn and onion with cooking spray. Place the chicken, corn, and onion on the grill rack; cook for 8 minutes or until tender, turning the chicken and onion once and occasionally the corn. Remove from the grill; let stand for 5 minutes. Separate the corn kernels from the cobs.Cut the chicken into slices. Place 1 breast on each of 4 plates. Place 2 slices of yellow and 2 slices of red tomatoes on each plate. Sprinkle each serving with 1/4 cup cherry tomatoes. Spread the corn, onion, and avocado evenly over the plates. Sprinkle the salads with 1/4 teaspoon of salt. Pour about 1 1/2 tablespoons of the dressing over each salad.
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Author:Admin
Published: 11/20/2023 8:49 PM
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