Summer is in full swing here. Hot days, flip flops, pool time, and quick dinners cooked outside on the grill. This meal is one of my favorite summertime suppers and is so easy to pull together. Fresh corn is begging to come home with me from the grocery store and I can't get enough of it. Tomato and avocado salad is a year-round favorite, and so colorful with this dish. And finally, a marinated skinless, boneless chicken breast is grilled to juicy perfection.
Marinade (Finger Lickin' Chicken Marinade from Food.com)
-for 4-6 chicken breasts
- 1 cup oil
- 1/2 cup vinegar
- 2 tablespoons Miracle Whip Light
- 3 tablespoons Worcestershire
- 2 tablespoons lemon juice
- salt and pepper to taste
- 2 tablespoons thyme
- 1 tablespoon garlic salt
Mix all the ingredients together and marinate for at least 30 minutes and up to overnight in the refrigerator. Grill the chicken for about 8 minutes on each side, depending on the size of the chicken.
This marinade makes for delicious chicken friends, really moist and flavorful.
Tomato & Avocado Salad
- Tomato (4)
- Avocado (3)
- Red onion (1/3 cup)
- Light ranch salad dressing (couple tablespoons)
- Tony Chachere salt-free seasoning (to taste)
Dice the tomato, avocado, and red onion and toss together with the dressing and seasoning.
Corn-on-the-Cob
- Shuck the corn and boil for about 8 minutes.
Happy summer friends!
