Wednesday, June 5, 2013

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
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
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

  • 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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