Best Grilled Chicken Guacamole With Cherry Tomatoes Recipes

GRILLED GUACAMOLE

Grilled Guacamole image

If you're a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 medium red onion, cut into 1/2-inch slices
2 plum tomatoes, halved and seeded
1 jalapeno pepper, halved and seeded
2 tablespoons canola oil, divided
3 medium ripe avocados, halved and pitted
1/4 cup fresh cilantro leaves, chopped
2 tablespoons lime juice
2 teaspoons ground cumin
3/4 teaspoon salt
Tortilla chips

Steps:

In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with remaining oil. Grill or broil avocados, cut side facing the heat, until charred, 4-6 minutes. Cool vegetables completely., Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.

Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD

Grilled Chicken Breast with Marinated Cherry Tomato Salad image

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Provided by Marc Forgione

Categories main-dish

Time 5h10m

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
1/4 red onion, thinly sliced
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice
2 tablespoons fresh basil leaves, thinly sliced
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
5 fresh basil leaves, torn
1 clove garlic, sliced
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

Steps:

For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
Serve the chicken with some of the marinated tomatoes on top.