Chicken, Hearts Of Palm, And Avocado Chop Chop Salad

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
456
FAT
98%
CHOL
12%
SOD
41%

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Ingredients for 4 servings

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

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

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