Avocado Chicken Salad

Avocado Chicken Salad

This avocado chicken salad is loaded with fresh corn, a creamy avocado, seasoned chicken, crispy bacon, tangy red onion, and the best basil vinaigrette!

 #Avocado #Chicken #Salad

Ingredients

• Chicken Avocado Salad
• 1 large (or 2 small) chicken breast(s) (~1 and 1/2 pounds)
• Olive oil and chicken seasoning (we use Mrs. Dash chicken seasoning)
• Fine sea salt and freshly cracked pepper
• 1 cup avocado, diced (~1 medium)
• 4-5 slices center cut bacon, cooked and crumbled (depending on personal preference, we like 4)
• 1/3 cup red onion, diced (~1/2 small red onion) Note 1
• 1 cup corn (~1-2 cobs)
• Basil Dressing
• 1 small garlic clove, minced
• 1 tablespoon shallot, minced
• 1 cup packed basil leaves, coarsely chopped
• 1 and 1/2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 teaspoon honey

Instructions

1. PREP CHICKEN: Halve the chicken breast(s) in half horizontally and pound the pieces to even thickness (don't want the chicken super flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, pepper, and chicken seasoning. Flip pieces over and repeat -- oil, salt, pepper, seasoning.
2. COOK CHICKEN IN SKILLET: Heat 1 tablespoon oil in a skillet over medium high heat. Cook for 4-5 minutes until golden and browned, then flip. (Cook until internal temperature reaches 160 degrees F; carryover heat will bring it to 165 degrees; about 4-5 more minutes depending on size/thickness of chicken)
3. ALTERNATIVELY COOK IN GRILL PAN OR ON GRILL: Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (Grill pan: brush 1 tablespoon oil over the pan) Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F).
4. Tent chicken with foil and let stand for 5-10 minutes before chopping into bite-sized pieces.
5. CORN: Heat a grill pan to high heat OR preheat grill to medium heat (400 degrees F). Shuck corns and discard silks. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels of the cob and use in salad) Let grilled corn cool completely before cutting it off the cob.
6. DRESSING: In a food processor, pulse the garlic and shallot a few times. Add the basil and pulse until finely chopped. Add the red wine vinegar, fresh lemon juice, and salt + pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper). Pulse a few times and while running, drizzle in the extra virgin olive oil and pulse until smooth. (Avoid pulsing the mixture too much with the olive oil as sometimes oil with metal can have a metallic reaction and alter the taste of the dressing.)
7. ASSEMBLE: add cooked and chopped chicken, diced avocado, crumbled bacon, corn, and diced red onion to a large bowl. Drizzle dressing right on top and gently toss to combine. Enjoy immediately. Salad doesn't sit well and is best eaten same day.

Original Recipe Article from chelseasmessyapron.com

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