Chicken Salad With Avocado, Corn And Tomato Recipe

• 1/4 c. Extra virgin olive oil plus
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Balsamic vinegar
• 1 lb Boneless skinless chicken breast poached, diced
• 1 c. Fresh corn kernels
• 1 1/2 c. Peeled, seeded diced ripe tomatoes
• 1/2 c. Diced green bell pepper
• 1 x Garlic clove chopped
• 2 x Scallions thinly sliced
• 10 x Basil leaves thinly sliced Salt to taste Freshly-grnd black pepper to taste
• 1 pch Cayenne pepper
• 2 x Avocados (preferably Haas or possibly California)
• 2 x Lemons halved crosswise
• 6 c. Tri-color greens (i.e. various greens with radicchio)

Directions