Chicken Hearts of Palm and Avocado Chop Chop Salad recipes

Ingredients

• 1 bone-in, skin-on chicken breast
• olive oil
• salt
• 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
• 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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