Grilled Chicken with Tomato Avocado Salad: Eating Clean Meal

Grilled Chicken with Tomato Avocado Salad

This 450-calorie dinner is full of flavor (and 39g of protein!).  Grilled Chicken with Tomato Avocado Salad uses homemade buttermilk dressing to balance the heat of the chicken. Chicken is a high-quality protein that is naturally low in sodium. Avocado delivers twice the amount of potassium than banana and is a good source of folic acid, vitamin E and B-vitamins.

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
Eating Clean Meal