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  • Chicken Salad With Avocado, Corn And Tomato

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    Chicken Salad With Avocado, Corn And Tomato
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. Extra virgin olive oil plus
    • 2 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Balsamic vinegar
    • 1 lb Boneless skinless chicken breast poached, diced
    • 1 c. Fresh corn kernels
    • 1 1/2 c. Peeled, seeded diced ripe tomatoes
    • 1/2 c. Diced green bell pepper
    • 1 x Garlic clove chopped
    • 2 x Scallions thinly sliced
    • 10 x Basil leaves thinly sliced Salt to taste Freshly-grnd black pepper to taste
    • 1 pch Cayenne pepper
    • 2 x Avocados (preferably Haas or possibly California)
    • 2 x Lemons halved crosswise
    • 6 c. Tri-color greens (i.e. various greens with radicchio)

    Directions

    1. In a large bowl whisk together the extra virgin olive oil and balsamic vinegar. Reserve 2 Tbsp. of the vinaigrette in a large bowl. Add in the diced chicken, corn, tomatoes, green bell pepper, garlic, basil, and scallions and gently stir to coat and combine. Season with salt, black pepper and cayenne.
    2. Peel the avocados and halve them lengthwise, discarding the pits. Cut off a 1/4-inch slice from the rounded side of each avocado half so which they can sit flat and not roll over when stuffed. Rub the avocados well with the cut sides of the lemons. Add in the mesclun to the reserved vinaigrette, season with salt and pepper and toss to combine.
    3. Arrange 1 1/2 c. of greens on each serving plate. Position a avocado half in center of greens. Divide the chicken mix proportionately among the avocado halves. Serve immediately.
    4. This recipe yields 4 servings.

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