Grilled Chicken with Tomato-Avocado Salad

Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower  

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.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 448
  • Fat: 23.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 13.5g
  • Polyunsaturated fat: 4.7g
  • Protein: 39g
  • Carbohydrate: 21.4g
  • Fiber: 5.9g
  • Cholesterol: 98mg
  • Iron: 2.4mg
  • Sodium: 618mg
  • Calcium: 68mg

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

Preparation

  1. 1. Preheat grill to high heat.
  2. 2. Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
  3. 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. 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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