Chicken Succotash with Avocado and Farmer Cheese

Everyday Food editor Sarah Carey shows you how to make a quick summery salad that’s as fresh as it is filling.

Ingredients

In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
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 four plates. Top with avocado and cheese and serve with tomatoes.