If a recipe makes it to the front cover of Cooking Light it probably means it’s delicious. And pretty.
I knew that I had two ears of corn that needed to be used and I also knew that I wanted chicken. Big Guy demanded that he use the grill. With those requirements, I went on a recipe search. Final selection: Grilled Chicken with Tomato-Avocado Salad.
And a good selection it was. I headed to the fancy Harris Teeter (I say this because HTs are my favorite and the one in my town is not “fancy” – aka it’s the size of a shoebox) to find some pretty tomatoes. I found a gorgeous heirloom red tomato and some cute little yellow tomatoes. Thankfully there was also a perfectly ripe avocado that I grabbed.
This recipe will also keep the kitchen cool – all the work (the hot work) is done outside on the grill (you could totally make this inside, but Big Guy loves to grill).
The chicken paired with a bite of avocado and the homemade dressing was my favorite. I followed the recipe precisely with the only change being I used chicken thighs over the chicken breast and in the dressing I left out the shallot and doubled the garlic. Oh – and I used rosemary instead of thyme because that’s what is growing in my herb garden. (I guess I did make a few alterations.) You have no idea how much I love not having to pay for herbs!
The weather was so nice Sunday evening that we took dinner out doors. Even the bugs were at a minimum!
Such a satisfying dinner. And we were close to having every color on the plate…yellow, red, purple, green…
A summer Sunday dinner at it’s finest. And freshest.