I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Gluten Free / Grilled Chicken with Tomato-Avocado Salad

May 17, 2013 By Kaitlin 4 Comments

Grilled Chicken with Tomato-Avocado Salad

I am in a grilling mood so there is going to be an influx of barbecue recipes on here, I think very few people will complain. We finally have a grill, but haven’t set it up yet (oops) so I am still making this recipe on my grill pan. This is a recipe from Cooking Light in the latest issue. I made a few changes just based on what I could find but the recipe is primarily in tact.

Grilled Chicken with Tomato-Avocado Salad

Ingredients:

  • 1/4 cup nonfat buttermilk
  • 3 tablespoons 0% Greek yogurt
  • 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 large garlic clove, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon  chili powder
  • 2 ears yellow corn, shucked
  • 1 small red onion, cut into 1/2-inch slices
  •  1 cup yellow cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 sliced peeled ripe avocado

Preheat your grill to high heat. Add the buttermilk, Greek yogurt, parsley, shallots, thyme, cider vinegar, salt, pepper, and garlic in a small bowl whisking to combine. Chill until ready to serve.

IMG_3775 IMG_3776

Prepare your ingredients. Halve your tomatoes, slice the onions, and shuck the corn. Spray the chicken with cooking spray. Combine the onion powder, cumin, 1/2 tsp salt, chili powder, and smoked paprika.

IMG_3777 IMG_3778

Sprinkle over the chicken. Coat the onions and corn with cooking spray. If using a normal grill, add the chicken, corn, and onion all to the grill rack. (If you’re like me, cook the corn and onion first so that they can cool while you cook the chicken).

IMG_3782

Grill for 8 minutes or until done. My chicken was super thick, so after 5 minutes on each side on the grill, I added it to the oven at 350 degrees for 10 minutes so I could speed up the cooking. Be sure to turn the corn and onions so that you get a nice char on all sides.

IMG_3783 IMG_3785 IMG_3786

Remove from the grill and let stand for 5 minutes. Cut the corn kernels from the cobs and add to your tomatoes. Add the onions and stir to combine. IMG_3787Slice your chicken and add to a plate. Spoon some of the salad on to the place and top with some sliced avocado. Sprinkle with 1/4 teaspoon salt. Serve with the dressing.Grilled Chicken with Tomato-Avocado SaladSo I put some of the dressing on the salad and on the chicken. And it was fantastic. Next time I make this, I’d double the spice mixture so there is more to go on the chicken. But the flavor was still there! The chicken was juicy and really tasty. I absolutely loved the salad and the colors are just so beautiful! This meal is a great summer meal. It would be the perfect outdoor meal, don’t you think?Grilled Chicken with Tomato-Avocado SaladI served this with a quick garlic bread: just grill sliced bread for 1 minute on each side. Brush with some olive oil and rub the cut side of a halved garlic clove. Random side note, I was in search of Italian bread to make the garlic bread. And I instead ended up with this:IMG_3781Gotta love Philadelphia. 🙂

Grilled Chicken with Tomato-Avocado Salad
Recipe Type: Dinner, Poultry, Weeknight Meal, Grilling, Barbecue
Author: I Can Cook That
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • Dressing:
  • 1/4 cup nonfat buttermilk
  • 3 tablespoons 0% Greek yogurt
  • 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 large garlic clove, minced
  • Chicken:
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salad:
  • 2 ears yellow corn, shucked
  • 1 small red onion, cut into 1/2-inch slices
  • 1 cup yellow cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 sliced peeled ripe avocado
Instructions
  1. Preheat your grill to high heat. Add the buttermilk, Greek yogurt, parsley, shallots, thyme, cider vinegar, salt, pepper, and garlic in a small bowl whisking to combine. Chill until ready to serve.
  2. Prepare your ingredients. Halve your tomatoes, slice the onions, and shuck the corn. Spray the chicken with cooking spray. Combine the onion powder, cumin, 1/2 tsp salt, chili powder, and smoked paprika.
  3. Sprinkle over the chicken. Coat the onions and corn with cooking spray. If using a normal grill, add the chicken, corn, and onion all to the grill rack. (If you’re like me, cook the corn and onion first so that they can cool while you cook the chicken).
  4. Grill for 8 minutes or until done. My chicken was super thick, so after 5 minutes on each side on the grill, I added it to the oven at 350 degrees for 10 minutes so I could speed up the cooking. Be sure to turn the corn and onions so that you get a nice char on all sides.
  5. Remove from the grill and let stand for 5 minutes. Cut the corn kernels from the cobs and add to your tomatoes. Add the onions and stir to combine.
  6. Slice your chicken and add to a plate. Spoon some of the salad on to the place and top with some sliced avocado. Sprinkle with 1/4 teaspoon salt. Serve with the dressing.
  7. I served this with a quick garlic bread: just grill sliced bread for 1 minute on each side. Brush with some olive oil and rub the cut side of a halved garlic clove.
Calories: 448 Fat: 23.9g Saturated fat: 3.6g Carbohydrates: 21.4g Sodium: 618mg Fiber: 5.9g Protein: 39g Cholesterol: 98mg
3.2.1230

 

Related posts:

Grilled Chicken Cacciatore Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants Balsamic Bruschetta Chicken Chicken and Guacamole Tostadas

Filed Under: Gluten Free, Main Dish, On the Grill, Poultry, Quick, Salad, Weeknight Meal Tagged With: Avocado, Barbecue, Buttermilk, Cherry Tomatoes, Chicken, Chili Powder, Cider Vinegar, Corn, Cumin, Dressing, Garlic, Garlic Bread, Gluten Free, Greek Yogurt, Grill, Grilled, I Can Cook That, Onions, Parsley, Poultry, Recipe, Red Onions, Salad, Shallots, Smoked Paprika, Thyme, Tomato

Comments

  1. Erin @ The Spiffy Cookie says

    May 17, 2013 at 8:54 pm

    I need to get a grill pan so I can make this. Saw it in COoking Light and was very upset by my lack of outdoor or indoor grill!
    Erin @ The Spiffy Cookie recently posted..Twinkie TrufflesMy Profile

    Reply
    • Kaitlin @ I Can Cook That says

      May 18, 2013 at 1:28 pm

      I love my grill pan! I never have to worry about the weather when a grilling craving strikes!
      Kaitlin @ I Can Cook That recently posted..Margarita Sugar CookiesMy Profile

      Reply
  2. Crystal Derico says

    May 20, 2013 at 3:22 pm

    This is on my list to try. I have been pulling recipes for the Memorial Day weekend…

    Reply
    • Kaitlin @ I Can Cook That says

      May 21, 2013 at 11:57 am

      Crystal,
      The salad is the real star here! I had a friend make this as well with kale and she said that was awesome as well. I have a few barbecue friendly recipes on here so I can compile some of them for you if you’d like!
      Kaitlin @ I Can Cook That recently posted..Banana Bread Muffins and Giveaway!My Profile

      Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream
Homemade Irish Cream Ice Cream
Homemade Hot Honey

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version