Grilled Chicken with Avocado Tomato Salad

• Gluten free

• Meat

  • 4 Chicken breasts with, skin

• Produce

  • 2 Avocados, wedges
  • 2 Corn, on the cob
  • 3 Heirlooms tomatoes, cut into 1/2 inch slices

• Condiments

  • 1/4 cup Lime juice, fresh
  • 1 Recipe cilantro vinaigrette

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on whatsgabycooking.com

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 chicken breasts with skin
• 2 avocados, cut into wedges
• 3-4 heirlooms tomatoes, cut into ½ inch slices
• 2 corn on the cob
• 1 recipe Cilantro Vinaigrette

Directions

• Combine the ingredients for the chicken marinade in a bowl and stir to combine. Add the chicken and marinate for 30-45 minutes at room temperature.
• Heat a grill to high heat. Lift chicken from marinade (discard marinade) and grill chicken, turning often, until no longer pink in center, 10 to 15 minutes.
• Transfer chicken to a platter and top with the avocados, cherry tomatoes and raw corn cut off the cob. Serve with the cilantro vinaigrette and season with salt and pepper.