Chicken Salad With Avocado, Corn And Tomato
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
54
Sourness
40
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
The vinaigrette in a large bowl
2
Add the diced chicken, corn, tomatoes, green bell pepper, garlic, basil, and scallions and gently stir to coat and combine
3
Season with salt, black pepper and cayenne
4
Peel the avocados and halve them lengthwise, discarding the pits
5
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
6
Rub the avocados well with the cut sides of the lemons
7
Add the mesclun to the reserved vinaigrette, season with salt and pepper and toss to combine
8
Arrange 1 1/2 cups of greens on each serving plate
9
Position a avocado half in center of greens
10
Divide the chicken mixture evenly among the avocado halves
11
Serve immediately