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Chicken Succotash with Avocado and Farmer Cheese

Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2011


  • 3 large tomatoes, cut into 1-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 small zucchini, diced medium
  • 2 cups corn kernels (from 3 ears)
  • 2 cups frozen lima beans (from a 10-ounce package), thawed
  • 1 rotisserie chicken (skin removed), meat shredded (4 cups)
  • 1 avocado, halved pitted, peeled, and thinly sliced
  • 3 ounces farmer cheese, crumbled (1/2 cup)


  1. In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among 4 plates. Top with avocado and cheese and serve with tomatoes.

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