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Print this Recipe    Chicken 11

Chicken Salad With Avocado, Corn And Tomato
Yield: 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 tricolor greens, i.e. various greens with radicchio

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.


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