4 oz skinless boneless chicken breast (about 1 breast), pounded flat
2 plum tomatoes, each cut into 8 wedges
4 thick slices Vidalia onion (1/2 inch thick)
1 fresh cob of corn, cut into 4 pieces
3 cup baby spinach
3 cup chopped romaine lettuce
¼ cup crumbled blue cheese (about 1 oz)
½ halves avocado, thinly sliced
3 Tbsp light mayonnaise
¼ cup light buttermilk
½ tsp Dijon mustard
2 tsp lemon juice
pinch salt and pepper
1. Lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Grill the pounded chicken breast for about 3 minutes on each side, or until the chicken is cooked throughout and no longer pink. Slice in thin strips.
2. Re-spray the same pan and grill the tomatoes, onions and corn on the cob for 5 to 8 minutes, or just until the corn is charred.
3. Arrange the spinach, romaine, blue cheese and avocado, with the tomatoes, onions and corn, on a large serving platter. Top with the strips of grilled chicken.
1. To prepare the dressing, whisk together the mayonnaise, buttermilk, mustard, lemon juice, salt and pepper. Pour the dressing evenly over the salad and serve.