Taste the Air-Chilled Difference®

Roasted Chicken Breast With Heirloom Tomato & Avocado Salad

by , Chef, Benji's Cantina, Austin, Texas

Roasted Chicken Breast With Heirloom Tomato & Avocado Salad
Easy Recipe

Serves4

  • 4 Smart Chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 ears yellow corn, roasted and chilled
  • 2 ripe heirloom tomatoes, diced
  • 2 avocados, diced
  • 1 serrano chile
  • 1 teaspoon fresh cilantro, chopped
  • 1 teaspoon fresh basil, chopped
  • ½ teaspoon lime zest
  • 1 teaspoon coarse sea salt
  • 1 teaspoon sherry vinegar
  • 2 teaspoons extra-virgin olive oil

Preheat the oven to 450°F. Rub chicken breasts with olive oil and season with salt and pepper. Place in oven and roast until the internal temperature of the chicken reaches 165°F, about 20 to 25 minutes.

Remove the corn from the cob in large pieces. In a mixing bowl, combine the remaining ingredients with the corn and toss well. To serve: Place the tomato salad in the center of each plate and top with chicken breast.

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