Grilled Chicken with Tomato-Avocado Salad
INGREDIENTS
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1/4 cup nonfat buttermilk
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3 tablespoons canola mayonnaise
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2 tablespoons minced fresh flat-leaf parsley
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1 tablespoon minced shallots
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1 teaspoon minced fresh thyme
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1 teaspoon cider vinegar
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1/4 teaspoon freshly ground black pepper
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1/8 teaspoon kosher salt
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1 garlic clove, minced
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4 (6-ounce) skinless, boneless chicken breast halves
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Cooking spray
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1 1/2 tablespoons olive oil
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1 teaspoon onion powder
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3/4 teaspoon ground cumin
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3/4 teaspoon kosher salt, divided
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1/4 teaspoon chipotle chile powder
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2 ears yellow corn, shucked
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1 small red onion, cut into 1/2-inch slices
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2 yellow tomatoes, each cut into 4 slices
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2 red tomatoes, each cut into 4 slices
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1 cup cherry tomatoes, halved
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1 sliced peeled ripe avocado
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