Grilled Chicken with Tomato-Avocado Salad

Ingredients

1/4 cup nonfat buttermilk

3 tablespoons canola mayonnaise

2 tablespoons minced fresh flat-leaf parsley

1 tablespoon minced shallots

1 teaspoon minced fresh thyme

1 teaspoon cider vinegar

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

1 garlic clove, minced

4 skinless, boneless chicken breast halves

Cooking spray

1 1/2 tablespoons olive oil

1 teaspoon onion powder

3/4 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/4 teaspoon chipotle chile powder

2 ears yellow corn, shucked

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

2 yellow tomatoes, each cut into 4 slices

Salad

2 red tomatoes, each cut into 4 slices

1 cup cherry tomatoes, halved

1 sliced peeled ripe avocado

Method of Preparation

Combine first 9 ingredients in a small bowl; stir with a whisk. Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chili; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes turning chicken and onion once and corn occasionally.