Chicken Salad with Avocado, Corn and Tomato


1/4 cup Olive oil; plus
2 tablespoons Olive oil
2 tablespoons Balsamic vinegar
1 pound chicken breasts; poached, diced
1 cup Fresh corn kernels
1 1/2 cups ripe tomatoes; peeled, seeded, diced
1/2 cup green bell pepper; diced
1  Garlic clove; minced
2  Scallions; thinly sliced
10  Basil leaves; thinly sliced
  Salt; to taste
  Freshly-ground black pepper; to taste
1 pinch Cayenne pepper
2  Avocados; haas or California
2  Lemons; halved crosswise
6 cups Tri-color greens

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.

Source:  Sara Moulton

4 servings

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