Chicken Salad with Avocado, Corn And Tomato

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1 lb Boneless skinless chicken
2 tb olive oil
Salt; to taste
2 tb Balsamic vinegar
1 c Fresh corn kernels
1 1/2 c ; Peeled; seeded diced, ripe
2 Scallions; thinly sliced
10 Basil leaves; thinly sliced
2 Lemons; halved crosswise
Black Pepper; freshly ground
1 pn Cayenne pepper
1 Garlic; minced
1/4 c Olive oil; plus
1/2 c green bell pepper; Diced
6 c Tri-color greens; (i.e various greens with
2 Avocados; (preferably Haas)

Original recipe makes 4



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. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8867 broadcast 04-20-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 10-27-1998 Recipe by: Sara Moulton

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