You can make this with regular leftover chicken but I highly recommend making double the portion from Food Lab inspired chicken recipe. This is quick and delicious enough for a lunch party.
CHICKEN SALAD - CORN, AVOCADO & MISO
INGREDIENTS
1 bag of frozen corn
1 small pad of butter
2 green onions - both white and green parts - sliced thinly
3 leftover chicken breasts - coarsely chopped
1 ripe avocado - diced
1 tbsp miso
juice of 1/2 lemon
1 tsp of whole grain mustard
1 shallot - minced
3 tbsp extra virgin olive oil
HARDWARE
Knife and cutting board
Frying pan and spatula/wooden spoon
Bowl and whisk/fork
Medium/large mixing bowl and mixing spoon
- Prep and cut green onions, chicken, avocado, and shallot.
- Put butter in pan and turn heat on to medium low.
- Empty bag of corn into pan with butter and sauteed until cooked and fragrant (8-12min). Stir occasionally.
- While corn is cooking, whisk miso, lemon juice, mustard, shallot, and olive oil to make dressing.
- Put cooked corn, chicken, dressing, avocado, and green onions. Gently combine and season with salt and pepper.