🌎 The World Cookbook

2 baked chicken breasts, thinly sliced or cubed (or 3 cups rotisserie chicken)
2 avocados, cubed
1 lime, juiced
1 c. chopped cilantro
3 ears fresh corn, boiled and cut off the cob, or 1 can of corn (drained)
1 c. cherry tomatoes, halved
1 15 oz. Bush’s Black Beans, drained
1/2 medium red onion, diced
Salt and pepper for seasoning
1 Tbsp. white wine vinegar
2 Tbsp. lime juice
1/2 Tbsp. honey
2 Tbsp. avocado oil
1 tsp. salt
1 tsp. pepper
2 limes, for garnish

Preheat oven to 375 degrees. On a greased baking sheet, lay down chicken breasts. Salt and pepper each side before putting them in the oven. Cook for 12-15 minutes, or until fully cooked and slightly tender. Remove when time is up and allow to cool. Slice chicken into smaller slices or cubes. Boil water with salt in a large pot. When water is boiling, add the corn. Allow to come to a boil before starting timer. Boil for 5-7 minutes, or until corn is tender. Remove, set aside, and allow to cool. Carefully cut the corn from the cob using a sharp knife. Combine vinegar, lime juice, honey, avocado oil, salt, and pepper. Set aside. Peel and cube avocado, rinse and drain beans, dice the red onion, and halve the cherry tomatoes. Add these ingredients to a large bowl. Add all ingredients together in a large bowl. Pour dressing over and add cilantro. Genly stir ingredients until fully combined. Enjoy over a bed of greens or your favorite grain!