Serves 4
If you make the chicken in advance, this salad takes minutes to throw together. (And, if you are making the chicken in advance, throw in a couple more pieces to have later in the week.) In season, you could certainly use fresh corn cut from the cob.
Ingredients
For the Salad
1 bone-in, skin-on chicken breast
Olive oil
Salt and pepper
One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
1 cup frozen corn kernels, thawed under running water and drained
3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
Cilantro for garnish
For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice (about half a lime)
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
1 scallion, white and light green parts, sliced
1/2 teaspoon honey
¼ teaspoon freshly ground black pepper
Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)
Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.
In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.
Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.
Source: http://www.biggirlssmallkitchen.com/2013/03/chicken-hearts-of-palm-and-avocado-chop-chop-salad.html
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