Daybreak recipe: Heirloom Tomato Corn Avocado and Seared Chicken Salad

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by STACY FAWCETT

WFAA contributor

Posted on April 12, 2014 at 7:57 AM

Updated Saturday, Apr 12 at 8:20 AM

Guest chef Eric Shelton of Kitchen LTO in Trinity Groves joins us in the Daybreak kitchen this week to share his recipe for Heirloom Tomato Corn Avocado and Seared Chicken Salad. Also check out his bonus recipe for Heirloom Tomato Corn Avocado and Lump Crab Salad.

Shelton also discusses the A Community Cooks fundraiser on Thursday April 17, which benefits the student-run organic We Over Me Farm at Paul Quinn College in Dallas.


Heirloom Tomato Corn Avocado and Seared Chicken Salad

Ingredients

  • 4 ears corn
  • 8 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • zest of 1 lemon
  • 1 teaspoon diced jalapeno
  • 1/4 cup diced red onion
  • 2 beefsteak tomatoes (1/2" slice)
  • 1 cup cherry tomatoes (cut in half)
  • 3 cup jumbo lump crab meat (picked through for shells)
  • 1/4 cup fresh basil leaves (torn)
  • 2 avocado (large dice)
  • 4 chicken breast,8 oz.
  • salt and pepper to taste

Directions

  1. Turn oven on to broil (500 degrees)
  2. Brush corn with olive oil and season with salt and pepper. Place corn on a cookie sheet and char on all sides by rotating every couple minutes. Remove corn from oven and let cool. Once cooled, cut the corn off the cob and put into bowl. Top with avocado, tomatoes and torn basil.
  3. In a small bowl, whisk the olive oil, lemon juice, rice wine vinegar and lemon zest. Season with salt and pepper. Add to salad bowl, folding with spoon so you dont break the avocado and season with additional salt and pepper and refrigerate for 30 minutes to an hour to develop flavors.
  4. While the salad is chilling, bring a sauce pan over medium /high heat, add olive oil and allow it to shimmer in pan. season chicken with salt and pepper and sear in pan for 4 minutes per side and reaches 165 degrees internal temperature.
  5. Arrange sliced tomatoes on a plate and serve salad atop tomatoes and serve and place sliced chicken on top of salad and serve.

Heirloom Tomato Corn Avocado and Lump Crab Salad

Ingredients

  • 4 ears corn
  • 8 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • zest of 1 lemon
  • 1 teaspoon diced jalapeno
  • 1/4 cup diced red onion
  • 2 beefsteak tomatoes (1/2" slice)
  • 1 cup cherry tomatoes (cut in half)
  • 3 cup jumbo lump crab meat (picked through for shells)
  • 1/4 cup fresh basil leaves (torn)
  • 2 avocado (large dice)
  • salt and pepper to taste

Directions

  1. Turn oven on to broil (500 degrees)
  2. Brush corn with olive oil and season with salt and pepper. Place corn on a cookie sheet and char on all sides by rotating every couple minutes. Remove corn from oven and let cool. Once cooled, cut the corn off the cob and put into bowl. Top with avocado, crab, tomatoes and torn basil.
  3. In a small bowl, whisk the olive oil, lemon juice, rice wine vinegar and lemon zest. Season with salt and pepper. Add to salad bowl, folding with spoon so you dont break the avocado and lump crab. Season with additional salt and pepper and refrigerate for 30 minutes to an hour to develop flavors.
  4. Arrange sliced tomatoes on a plate and serve salad atop tomatoes and serve.

 

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