Grilled Chicken with Tomato-Avocado Salad

Ingredients

• 1  avocado ripe peeled sliced
• 0.3 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 0.3 teaspoon chipotle sauce 
• 1 teaspoon apple cider vinegar 
• 2  ears corn yellow
• 2 tablespoons parsley fresh minced
• 1 teaspoon thyme sprigs fresh minced
• 1  garlic clove minced
• 0.8 teaspoon ground cumin 
• 0.1 teaspoon kosher salt 
• 0.8 teaspoon kosher salt divided
• 3 tablespoons mayonnaise 
• 0.3 cup nonfat buttermilk 
• 1.5 tablespoons olive oil 
• 1 teaspoon onion powder 
• 1 small onion red cut into 1/2-inch slices
• 1 tablespoon shallots minced
• 24 ounce chicken breast halves boneless skinless
• 2  tomatoes red cut into 4 slices
• 2  tomatoes yellow cut into 4 slices

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat grill to high heat.
2. Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
3. Lightly coat chicken with cooking spray.
4. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally.
5. Remove from grill; let stand 5 minutes.
6. Cut corn kernels from cobs.
7. Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates.
8. Sprinkle 1/4 teaspoon salt over salads.
9. Drizzle about 1 1/2 tablespoons dressing over each salad.