Chicken Salad With Avocado, Corn And Tomato

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
1 lb	454g / 16oz	Boneless skinless chicken breast - poached, diced
1 cup	62g / 2.2oz	Fresh corn kernels
1 1/2 cups	93g / 3.3oz	Peeled, seeded diced ripe tomatoes
1/2 cup	73g / 2.6oz	Diced green bell pepper
1		Garlic clove - minced
2		Scallions - thinly sliced
10		Basil leaves - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne pepper
2		Avocados (preferably Haas or California)
2		Lemons - halved crosswise
6 cups	1422ml	Tri-color greens
		(i.E. Various greens with radicchio)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8867 broadcast 04-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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