Granny's Corn Avocado Tomato Chicken Salad
1/4 cup Olive oil plus
2 tbl Olive oil
2 tbl Balsamic vinegar
1 lb Boneless skinless chicken breast poached, diced
1 cup Fresh corn kernels
1 1/2 cup Peeled, seeded diced ripe tomatoes
1/2 cup Diced green bell pepper
1 x Garlic clove minced
2 x Scallions thinly sliced
10 x Basil leaves thinly sliced
Salt to taste
Freshly-ground black pepper to taste
1 pch Cayenne pepper
2 x Avocados (preferably Haas or California)
2 x Lemons halved crosswise
6 cup Tri-color greens
(i.e. various greens with radicchio)
Method :
In a large bowl whisk together the olive oil and balsamic vinegar. Reserve 2
tablespoons of 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.
This recipe yields 4 servings.