Picnic-Worthy Recipe: Chop Chop Chicken Avocado Salad

Ahhhh spring is in the air! It may be a little chilly today in NYC, but it’s still sunny and April and that means we can’t wait to start enjoying the summer fruits and veggies that are about to start sprouting – and also enjoying them outside!

We’ve spent enough time cooped up in our tiny little apartments and kitchens, so in honor of the sunshine today, we thought we’d share a picnic-worthy salad recipe from one of our favorite local cooking bloggers, Big Girls Small Kitchen, to get you in the mood for spring as well! Don’t be surprised if you end up on a blanket wrapped up in your snowsuit on the lawn in Central Park after work! Yum!

 

Chicken, Hearts of Palm, and Avocado Chop Chop Salad


Adapted from Patricia Jinch’s Pati’s Mexican Table, via The Splendid Table
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.

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