lunch · dairy-free
Chicken avocado chop with grilled corn
Chopped romaine with chicken, tomato and avocado, topped with charred corn kernels, in a simple olive oil and red wine vinegar dressing. Serves two.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dice the cooked chicken breast, which should have been cooked to 74°C (165°F), along with the tomato and avocado. Chop the romaine.
-
2
Whisk the olive oil and red wine vinegar and toss the romaine in it. Arrange the chicken, tomato and avocado on top.
-
3
Char the corn kernels in a hot skillet with the neutral oil.
-
4
Let the corn cool for a minute, then scatter it over the salad.
