Grilled Chicken with Tomato-Avocado Salad
Smoky grilled chicken is plated with tomatoes, avocado, corn and a cool buttermilk dressing for a bright, satisfying main-course salad.
Ingredients
- Salt
- Butter
- Milk
- Onion
- Buttermilk
- Cumin
- Onion powder
- Cherry tomatoes
- Avocado
- Corn kernels
- Tomatoes
- Chicken
- Cooking spray
Directions
- Heat the grill to high.
- In a small bowl, whisk together the first 9 ingredients. Refrigerate the buttermilk dressing until you’re ready to use it.
- Mist the chicken lightly with cooking spray. In another small mixture, stir together the oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle, then spread it evenly over the chicken. Spray the corn and onion with cooking spray as well. Place the chicken, corn, and onion on the grill rack and cook for 8 minutes, or until the chicken is cooked through, flipping the chicken and onion once and turning the corn from time to time. Take everything off the grill and rest it for 5 minutes. Slice the kernels off the cobs.
- Cut the chicken into slices. Set 1 breast on each of 4 plates. Add 2 yellow tomato slices and 2 red tomato slices to each plate, then spoon 1/4 cup cherry tomatoes over each serving. Portion the corn, onion, and avocado evenly among the plates. Finish the salads with 1/4 teaspoon salt, then drizzle each one with about 1 1/2 tablespoons of dressing.