Grilled Chicken with Colorful Tomato-Corn Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp olive oil
- ½ (1-oz) envelope taco seasoning mix
- 1 ear corn
- ½ red onion, cut into ¼-inch-thick slices
- 1 red tomato, thinly sliced
- 1 yellow tomato, thinly sliced
- 1 cup grape tomatoes, halved
- 1 avocado, thinly sliced
- ¼ 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 1 Tbsp oil; sprinkle with seasoning. Brush corn and onion with 1 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 cob. Discard cob. Serve chicken with tomatoes, corn, onion, and avocado on each plate. Drizzle with dressing.
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