"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Salad with Avocado, corn and tomato Recipe

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This recipe for Chicken Salad with Avocado, corn and tomato, by , is from The Wallace Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/4 C. +2 T. olive oil
2 T. balsamic vinegar
1 lb. boneless and skinless chicken breast, poached and diced
1 C. fresh corn kernels or canned whole corn kernels
1 1/2 C. diced tomatoes
1/2 C. green bell pepper, diced
1 garlic clove, minced
2 scallions, thinly sliced
10 basil leaves, chopped
1/2 tsp. salt and pepper pinch of cayenne pepper
2 Avocados, peeled and halved
2 lemons, halved crosswise
6 C. greens

Whisk together the oil and vinegar.
Set aside 2 tablespoons of the mixture.
In a large bowl, add the next 9 ingredients.
Rub the avocados with the lemon.
Add the greens to the reserved oil and vinegar.
Place greens on a plate and top with an avocado half.
Place the chicken mixture in the avocado half and serve.




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