Recipe courtesy of Sara Moulton
Yield:
4 servings
Level:
Easy

Ingredients

Directions

the vinaigrette in a large bowl. Add 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. 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 that they can sit flat and not roll over when stuffed. Rub the avocados well with the cut sides of the lemons. Add the mesclun to the reserved vinaigrette, season with salt and pepper and toss to combine. Arrange 1 1/2 cups of greens on each serving plate. Position a avocado half in center of greens. Divide the chicken mixture evenly among the avocado halves. Serve immediately.;

IDEAS YOU'LL LOVE

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Chicken Salad Sandwiches

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Matt Iaria

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking