Grilled Chicken with Zucchini, Corn & Tomato Salad:
It’s time to rise up, stand up and take control! That’s my new theme and I’m loving it! The kids are ending school this week and they’re so ready (as well as I am) to relax and kick back a little. It’s been a grind year but I feel good to be able to grind it out. Life is about growth and we can only grow with new experiences so I strive to experiment with all types of foods as well as being open to all the new experiences that come my way. Let’s appreciate the good things and take the not so good things with stride.
Since I’m hardcore working out, I’ve been cooking my Grilled Chicken with Zucchini, Corn and Tomato Salad recipe at least twice a week. I grill everything on my indoor grill or if it’s this time of year on our outside grill and top it all off with a homemade ranch dressing. Yummy & delicious….
Rise Up and Stand Up…
Ali in the Valley
Photo by: Ali
Recipe for Grilled Chicken with Zucchini, Corn & Tomato Salad:
1/4 cup nonfat buttermilk
3 tablespoons canola 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
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 zucchini
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 zucchini evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.