Ingredients
1 black olive oil halved
1/2 cup crisp canned corn
1 avocado
2 tomato cherries
1/2 boneless and skinless chicken breast
1 tablespoon dried oregano
A pinch of salt
A pinch of pepper
1/4 cup olive oil
Directions
Cut the chicken breast at small pieces.
Heat 4 tablespoons oil into a pan and stir-fry the chicken. Season with salt, pepper and oregano.
Let chicken cool.
Halve the avocado, remove the stone and dice it. Don't forget to reserve the shells.
Drain the corn.
Chop the tomato cherries.
In a bowl toss the chicken, the avocado, the tomato cherries, the corn and the remaining oil for the recipe. Season them with salt and pepper according to your preferences.
Place the mixture in the avocado shells
Garnish with the halved olive.
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