Grilled Chicken with Tomato and Avocado Salad

The other day, I got an email from MyFitnessPal with some low calorie recipes in it. Last night, I decided to try one out, and picked this gem. There are quite a few spices in the sauce, but otherwise it is pretty simple and comes together quickly. As long as my husband is willing to man the grill before the weather gets too bad, we will be having this frequently - it was that good! I also used tomatoes fresh from our garden, which made it even that much better. So without further ado, here you go. Enjoy!

Grilled Chicken with Tomato Avocado Salad

Ingredients

• 1/4 cup Low-Fat Buttermilk
• 3 tablespoons Mayonnaise
• 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 Garlic Clove, minced
• 4 (6-ounce) Skinless, Boneless Chicken Breast Halves
• Cooking spray
• 1 1/2 tablespoons Olive Oil
• 1 teaspoon Onion Powder
• 3/4 teaspoon Ground Cumin
• 3/4 teaspoon Kosher Salt, divided
• 1/4 teaspoon Chipotle Chile Powder
• 2 ears Yellow Corn, shucked
• 1 small Red Onion, cut into 1/2-inch slices
• 2 Yellow Tomatoes, each cut into 4 slices
• 2 Red Tomatoes, each cut into 4 slices
• 1 cup Cherry Tomatoes, halved
• 1 sliced peeled Ripe Avocado (150 g)

Directions

Preheat grill to high heat.

Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.

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. Slice chicken.

Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.

Nutrition Information

Serves: 4 | Serving Size: 1 breast and 1/4 of salad recipe

Per serving: Calories: 448; Total Fat: 24g; Saturated Fat: 4g; Monounsaturated Fat: 14g; Cholesterol: 98mg; Sodium: 618mg; Total Carbohydrate: 21g; Dietary Fiber: 6g; Sugars: 8g; Protein: 39g

Nutrition Bonus: Potassium: 1242mg; Vitamin A: 27%; Vitamin C: 62%; Calcium 7%; Iron: 13%

URL to article: http://blog.myfitnesspal.com/2014/08/grilled-chicken-with-tomato-avocado-salad/