Spring is definitely here and there are tons of fresh veggies to choose from lately. I love this time of year! Not only is it a good idea to eat your fruits and veggies, it’s also good to mix them up every now and then to get a variety of vitamins and minerals in your diet. They all have varying amounts of nutrients and by eating different combinations, you’re more likely to get a balance of what your body needs.
OK, I’m off my eat your veggies soapbox. Just as importantly, it’s good to eat a bunch so that your taste buds don’t start yawning. It’s also good to prepare them in different ways – like grilling corn and onions instead of just slicing them up. Grilling somehow changes the flavor of everything for the better. Not to mention gets your nose excited about what’s coming for dinner.
The chicken and onions smelled amazing while they were cooking. I bet the neighbors were jealous.
Grilled Chicken with Farmer’s Market Salad and Dairy Free Buttermilk Dressing
- 1/4 cup unsweetened almond milk
- 3 Tbsp fat free mayonnaise
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh sage, shopped
- 1 tbsp apple cider vinegar
- 1 tsp minced garlic
- 16 oz boneless, skinless chicken breasts
- Ground cumin
- Chili powder
- 2 ears corn, husks and silk removed
- 1 small yellow onion (approx 1 cup)
- 2 beefsteak tomatoes (approx 1 cup)
- 1 large cucumber (approx 2 cups)
- 1 ripe avocado
Preheat your grill or broiler on your oven. In a small bowl, mix the almond milk, mayo, parsley, sage, vinegar and garlic. Set aside for a few minutes.
Prepare your corn, if needed, by removing the husks and silk. Chop the onion into quarters or into rounds, whichever you prefer. Make them look pretty. 😉 Place the chicken breasts onto the preheated grill or under the broiler, and lightly sprinkle with the cumin and chili powder. You don’t need a lot and I didn’t use an exact amount. If I had to guess, it was about 1 tsp each. It’s to add a touch of color and flavor.
Place the corn and onion near the chicken to grill/broil them too. Meanwhile slice your tomatoes and cucumber into slices, and place in a bowl. Peel the avocado and remove the pit. Turn the chicken, corn and onions after about 6 – 7 minutes to cook evenly. Let them continue cooking on the other side until done. It will probably take another 6 – 7 minutes or so.
Remove from the heat once the chicken is done and the corn and onions have nice grill marks. Carefully slice the corn kernels off the cob, and mix the corn and onions in with the tomatoes and cucumbers. Slice the chicken breast if desired. Divide the salad evenly among 4 plates along with the chicken and avocado. Serve with the dressing.
Makes 4 servings at approximately 376 calories each – 28g protein, 33g carbs, and 13g fat. (My serving included 4 oz of chicken, 2 oz of avocado, 87g of corn, 1/4 of the salad veggies, and 2 Tbsp of dressing.)
If you don’t have a dairy allergy, you can use regular milk in this recipe in place of the almond milk. You can also use regular mayonnaise if you prefer, but obviously your calories and fats will be different.
Since I was home, I made a loaf of artisan bread to go with this dish and it rounded it out perfectly. The bread lets you soak up and leftover dressing so you don’t miss any of it. You could also get really inventive and cut some into cubes and grill the cubes for croutons on the salad. Hint, hint. Have fun with your dinners and don’t just follow the recipe as written.