Cooked - Grilled Chicken With Tomato-avocado Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Chicken With Tomato-avocado Salad

4.0

¼ cup nonfat buttermilk

3 tablespoons canola mayonnaise

2 tablespoons minced fresh flat-leaf parsley

1 teaspoon dried dill

1 tablespoon minced shallots

1 teaspoon minced fresh thyme

1 teaspoon cider vinegar

¼ teaspoon freshly ground black pepper

⅛ teaspoon kosher salt

1 garlic clove, minced

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1 ½ tablespoons olive oil

1 teaspoon onion powder

¾ teaspoon ground cumin

¾ teaspoon kosher salt, divided

¼ teaspoon chipotle chile powder

2 ears yellow corn, shucked

1 small red onion, cut into ½-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

Preheat grill to high heat.
Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, ½ 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.
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 ¼ cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle ¼ teaspoon salt over salads. Drizzle about 1 ½ tablespoons dressing over each salad.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 110 weeks ago

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