Grilled Chicken With Tomato Avocado Salad post thumbnail

This 450-calorie dinner idea from Cooking Light is full of flavor — and 39g of protein. 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


  • 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)


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: 331; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 79mg; Sodium: 541mg; Total Carbohydrate: 24g; Dietary Fiber: 6g; Sugars: 7g; Protein: 39g

Nutrition Bonus: Potassium: 904mg; Vitamin A: 24%; Vitamin C: 57%; Calcium 6%; Iron: 18%


Article first appeared on My Fitness Pal. Click here to read the original article. 


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