Grilled Chicken with Colorful Tomato and Corn Salad
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 3 Tbsp olive oil
- 2 Tbsp Southwest seasoning (or use fajita seasoning)
- 3 ears corn
- 1 red onion, cut into ¼-inch-thick slices
- 2 red tomatoes, thinly sliced
- 2 yellow tomatoes, thinly sliced
- 1 pint grape tomatoes
- 2 avocados, thinly sliced
- 1 cup Ranch dressing
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub chicken with 1½ Tbsp oil; sprinkle with Southwest seasoning. Brush corn and onion with 1½ Tbsp oil.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Grill corn and onion, covered, turning occasionally, until browned and tender.
- Slice chicken, and cut corn kernels from cobs. Divide chicken, tomatoes, corn, onion, and avocado among 6 plates. Drizzle with dressing.
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