Tex-Mex Grilled Chicken
Grilled Corn and Zucchini Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 2 Tbsp Southwest seasoning (or use fajita seasoning)
- 1 (8-oz) container guacamole
- ⅔ cup buttermilk
- 1 tsp chili powder
Instructions
- Preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Rub chicken with oil, and sprinkle with seasoning. Grill chicken, covered, 5 to 6 minutes per side or until done.
- Meanwhile, stir together guacamole, buttermilk, and chili powder. Serve sauce with chicken.
Side Dish Ingredients
- 3 ears corn, shucked
- 2 zucchini, cut into ¼-inch-thick planks
- 2 Tbsp olive oil
- 3 Roma tomatoes, chopped
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Rub corn and zucchini with oil. Grill corn, covered, 8 to 10 minutes, turning occasionally. Grill zucchini, covered, 3 to 4 minutes per side or until tender.
- Cut kernels from cobs, and place in a large bowl. Discard cobs. Coarsely chop zucchini, and add to corn. Stir in tomatoes and cheese. Season with salt and pepper to taste.
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