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Chicken, Hearts of Palm, and Avocado Chop Chop Salad
  • For the Salad:
  • 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
  • For the Vinaigrette:
  • 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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