Southwest Chicken Salad

• 1 lb boneless chicken breast
• 12 avocado
• 2 tablespoons red onions, chopped
• 1 tablespoon fresh coriander or 1 tablespoon parsley, chopped
• 12 cup corn kernel
• 1 lime
• salt and pepper
• 4 12 tablespoons olive oil
• 4 large tomatoes
• 14 cup water

1. Simmer the chicken breasts in 1/4 cup water, covered until just done, about 6-8 minutes.
2. Drain and let cool.
3. Cut the chicken into 1/2-inch cubes.
4. Peel and halve the avocado and cut into small cubes.
5. Combine with the onion, coriander and corn.
6. Squeeze 2 Tbs juice from the lime and combine with 1 tsp salt, 1/4 tsp pepper and the oil.
7. Toss the salad with 1/4 cup of this dressing.
8. Refrigerate.
9. Core the tomatoes and cut into eighths: leaving bottom intact.
10. Gently pull wedges apart with fingers.
11. Pour the remaining dressing over tomatoes.
12. Fill with chicken salad.
13. Serve.

chicken breast, avocado, red onions, fresh coriander, corn kernel, lime, salt, olive oil, tomatoes, water

Taken from www.food.com/recipe/southwest-chicken-salad-33845 (may not work)