Grilled Chicken with Tomato-Avocado Salad
Need a gluten free main course? Grilled Chicken with Tomato-Avocado Salad could be a super recipe to try. This recipe serves 4. One serving contains 495 calories, 41g of protein, and 28g of fat. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for The Fourth Of July. A mixture of avocado, chicken breast halves, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
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.