Rating: 5 stars
35 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 32

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.

Ann Taylor Pittman
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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, 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.

  • 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.

Nutrition Facts

448 calories; fat 23.9g; saturated fat 3.6g; mono fat 13.5g; poly fat 4.7g; protein 39g; carbohydrates 21.4g; fiber 5.9g; cholesterol 98mg; iron 2.4mg; sodium 618mg; calcium 68mg.
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