Chicken, Hearts of Palm, and Avocado Chop Chop Salad

INGREDIENTS

bone-in, skin-on chicken breast

Olive oil

Salt and pepper

1 14 ounce can

hearts of palm, cut into chunks (about 1⅓ cups)

1 cup

frozen corn kernels, thawed under running water and drained

roasted red peppers, washed well and drained, then cut into bite-sized pieces

ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out

Cilantro for garnish

2 tsp

apple cider vinegar

1 tbsp

fresh squeezed lime juice (about half a lime)

1/2 tsp

Dijon mustard

2 tbsp

olive oil

2 tbsp

vegetable oil

3/4 tsp

kosher or sea salt, or more to taste

1/4 tsp

oregano

scallion, white and light green parts, sliced

1/2 tsp

honey

1/4 tsp

freshly ground black pepper