| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Cklive06 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil; plus |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 1 |
lb |
Boneless skinless chicken breast; poached, diced |
| 1 |
c |
Fresh corn kernels |
| 1 1/2 |
c |
Peeled; seeded diced ripe tomatoes |
| 1/2 |
c |
Diced green bell pepper |
| 1 |
|
Garlic clove; minced |
| 2 |
|
Scallions; thinly sliced |
| 10 |
|
Basil leaves; thinly sliced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
pn |
Cayenne pepper |
| 2 |
|
Avocados; (preferably Haas or California) |
| 2 |
|
Lemons; halved crosswise |
| 6 |
c |
Tri-color greens |
|
|
(i.e various greens with radicchio) |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-27-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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