Chicken with Tomato, Corn, & Avocado Salad

Buttermilk Dressing

• 1/4 cup nonfat buttermilk
• 3 T mayonnaise 
• 2 T minced fresh flat-leaf parsley
• 1 T minced shallots
• 1 t minced fresh thyme
• 1 t cider vinegar
• 1/4 t black pepper
• 1/8 t salt
• 1 t minced garlic

Directions: 

Combine ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.

Corn, Tomato, & Avocado Salad

• 2 ears yellow corn, shucked & grilled* 
• 1 small red onion, cut into 1/2-inch slices, & grilled
• 2 Roma tomatoes, sliced
• 1 cup grape tomatoes, halved 
• 1 sliced peeled ripe avocado

Directions: 

Combine first 4 ingredients together.  Add in avocado. Sprinkle with salt Dress with dressing or lime juice or dressing of choice.  

*I cooked my corn the day before, so it was not hot in the salad

Chicken

• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 1/2 t olive oil
• 1 t onion powder
• 3/4 t ground cumin
• 3/4 t kosher salt, divided
• 1/4 t chipotle chile powder

1. Preheat grill to high heat.
2.. 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.


Adapted from: Ann Taylor Pittman, Cooking Light JUNE 2013

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