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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a pretty presentation for a great light lunch or dinner. Ingredients:
1 lb boneless chicken breast |
1/2 avocado |
2 tablespoons red onions, chopped |
1 tablespoon fresh coriander or 1 tablespoon parsley, chopped |
1/2 cup corn kernel |
1 lime |
salt and pepper |
4 1/2 tablespoons olive oil |
4 large tomatoes |
1/4 cup water |
Directions:
1. Simmer the chicken breasts in 1/4 cup water, covered until just done, about 6-8 minutes.
2. Drain and let cool.
3. Cut the chicken into 1/2-inch cubes.
4. Peel and halve the avocado and cut into small cubes.
5. Combine with the onion, coriander and corn.
6. Squeeze 2 Tbs juice from the lime and combine with 1 tsp salt, 1/4 tsp pepper and the oil.
7. Toss the salad with 1/4 cup of this dressing.
8. Refrigerate.
9. Core the tomatoes and cut into eighths: leaving bottom intact.
10. Gently pull wedges apart with fingers.
11. Pour the remaining dressing over tomatoes.
12. Fill with chicken salad.
13. Serve.
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