Sunday, June 24, 2012

Chicken Avocado Salad, Revisited

So, once upon a time (read: for the past few summers), the hubby and I both had a love affair with Chicken Avocado Salad. I mean, seriously. It was basically deconstructed guacamole with chicken - what's not to love?

But then... disaster struck. More specifically, the hubby gradually realized that he had developed a tomato allergy. No more chicken avocado salad? Whatever would we do on those hot, sultry nights where we needed a legitimate cover for eating guacamole with a fork?

Summer hit with a vengeance in Massachusetts this week, and as usual, my thoughts turned to the beloved chicken avocado salad. Was it possible to swap the tomatoes out for something equally delicious, but in a completely different way? A quick Google search later, and I had cobbled together a recipe that, quite frankly, beat the pants off the original incarnation. And it took me, my cluttered kitchen and my pathetic knife skills only 30 minutes to put it all together. 

Chicken Avocado Salad: The Tomato-less Version
Makes 3-4 servings
Adapted from Avocado Chicken Salad and Chicken and Avocado Salad

  • 3/4 pound cooked chicken breast, cut into bite-sized pieces *
  • 1/2 pound frozen corn, thawed but not hot **
  • 1 14oz can black beans, drained and rinsed
  • 1 large avocado or 2 small avocados, diced
  • 3 scallions, white and green parts sliced
  • a handful (about 1/4 cup) of cilantro, chopped
  • 2 limes
  • 3 tablespoons olive oil
  • Salt and pepper to taste
Combine chicken, corn, beans, avocados, scallions and cilantro in a large bowl. Zest (using a microplane if possible - it's much less frustrating than a zester) and juice limes into a small bowl and add the olive oil. Whisk together (or use a fork, it's easier) until it looks like a dressing, and dump it into the big bowl with everything else. Mix it all together with a big spoon. Taste and add salt and pepper, if needed.

* I used Trader Joe's frozen grilled chicken.
** 3 minutes in the microwave on 50% power did it for me. I used Trader Joe's frozen Fire-Roasted corn - highly recommended!

Another beautiful thing about this salad - if you decide you want this taste of summer in, say, November, black beans and frozen corn never go out of season, unlike tomatoes. And sometimes, we all need a little summer in the middle of cold November rain.

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