Grilled Chicken with Tomato Avocado Salad

Ingredients

• 1/4 cup low-fat buttermilk
• 3 tablespoons 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 (150 g)

Directions

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, 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 Information

Serves: 4 | Serving Size: 1 breast and 1/4 of salad recipe

Per serving: Calories: 446; Total Fat: 23g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 79mg; Sodium: 618mg; Total Carbohydrate: 24g; Dietary Fiber: 6g; Sugars: 7g; Protein: 39g

Nutrition Bonus: Potassium: 904mg; Vitamin A: 24%; Vitamin C: 57%; Calcium 6%; Iron: 18%