Grilled Chicken with Zucchini, Corn & Tomato Salad

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:

Ingredients:

  1. 1/4 cup nonfat buttermilk

  2. 3 tablespoons canola mayonnaise

  3. 2 tablespoons minced fresh flat-leaf parsley

  4. 1 tablespoon minced shallots

  5. 1 teaspoon minced fresh thyme

  6. 1 teaspoon cider vinegar

  7. 1/4 teaspoon freshly ground black pepper

  8. 1/8 teaspoon kosher salt

  9. 1 garlic clove, minced

  10. 4 (6-ounce) skinless, boneless chicken breast halves

  11. Cooking spray

  12. 1 1/2 tablespoons olive oil

  13. 1 teaspoon onion powder

  14. 3/4 teaspoon ground cumin

  15. 3/4 teaspoon kosher salt, divided

  16. 1/4 teaspoon chipotle chile powder

  17. 2 ears yellow corn, shucked

  18. 1 small red onion, cut into 1/2-inch slices

  19. 2 yellow tomatoes, each cut into 4 slices

  20. 2 red tomatoes, each cut into 4 slices

  21. 1 cup cherry tomatoes, halved

  22. 1 sliced peeled ripe zucchini

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 zucchini evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.

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