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.

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.

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.

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).

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.

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. 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.So 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?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. Random side note, I was in search of Italian bread to make the garlic bread. And I instead ended up with this:Gotta love Philadelphia. 🙂