Chicken Salad with Avocado, Corn and Tomato

4 servings
  • 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
  • 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.

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    Chicken Salad

    Recipe courtesy of Food Network Kitchen