Grilled Chicken with Tomato and Avocado Salad (TNT)

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Grilled Chicken with Tomato and Avocado Salad (TNT)

Post by pstarkoski on Thu Jun 30, 2016 2:27 am

Grilled Chicken with Tomato-Avocado Salad
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 

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