Chicken Salad with Avocado, Corn and Tomato Recipe

Name: Chicken Salad with Avocado, Corn and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 pound boneless and skinless chicken breast, poached and diced; 1 cup fresh corn kernels; 1 1/2 cups peeled, seeded and diced ripe tomatoes; 1/2 cup diced green bell pepper; 1 garlic clove, minced; 2 scallions, thinly sliced; 10 basil leaves, thinly sliced; Salt and freshly ground black pepper; Pinch of cayenne; 2 avocados (preferably Haas or California); 2 lemons, halved crosswise; 6 cups tri-color greens, i.e. various greens with radicchio

Servings: persons

1/4 cup plus 2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 pound boneless and skinless chicken breast, poached and diced
1 cup fresh corn kernels
1 1/2 cups peeled, seeded and diced ripe tomatoes
1/2 cup diced green bell pepper
1 garlic clove, minced
2 scallions, thinly sliced
10 basil leaves, thinly sliced
Salt and freshly ground black pepper
Pinch of cayenne
2 avocados (preferably Haas or California)
2 lemons, halved crosswise
6 cups tri-color greens, i.e. various greens with radicchio

1
the vinaigrette in a large bowl.
2
Add the diced chicken, corn, tomatoes, green bell pepper, garlic, basil, and scallions and gently stir to coat and combine.
3
Season with salt, black pepper and cayenne.
4
Peel the avocados and halve them lengthwise, discarding the pits.
5
Cut off a 1/4-inch slice from the rounded side of each avocado half so that they can sit flat and not roll over when stuffed.
6
Rub the avocados well with the cut sides of the lemons.
7
Add the mesclun to the reserved vinaigrette, season with salt and pepper and toss to combine.
8
Arrange 1 1/2 cups of greens on each serving plate.
9
Position a avocado half in center of greens.
10
Divide the chicken mixture evenly among the avocado halves.
11
Serve immediately.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 pound boneless and skinless chicken breast, poached and diced, 1 cup fresh corn kernels, and more.

Yes, Chicken Salad with Avocado, Corn and Tomato falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad with Avocado, Corn and Tomato

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