Best 4 Chicken Succotash With Avocado And Farmer Cheese Recipes

In search of a vibrant and flavorful dish that combines the goodness of chicken, fresh vegetables, and creamy avocado? Look no further than Chicken Succotash with Avocado and Farmer Cheese. This delightful recipe brings together tender chicken, sweet corn, juicy tomatoes, crisp bell peppers, and plump lima beans, all simmered in a savory broth. Topped with creamy avocado slices and crumbled farmer cheese, this dish promises a symphony of flavors and textures that will surely tantalize your taste buds. So, if you're ready to embark on a culinary journey filled with vibrant colors and deliciousness, let's delve into the art of preparing Chicken Succotash with Avocado and Farmer Cheese.

Let's cook with our recipes!

CHICKEN SUCCOTASH WITH AVOCADO AND FARMER CHEESE

Chicken Succotash with Avocado and Farmer Cheese image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 9

Ingredients

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)

Steps:

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 4 plates. Top with avocado and cheese and serve with tomatoes.

Nutrition Facts : Calories 619 g, Fat 21 g, Fiber 11 g, Protein 72 g

CREAMY CHICKEN SUCCOTASH

Creamy Chicken Succotash image

Provided by Sunny Anderson

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

Steps:

In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g

CHICKEN AVOCADO CHEESE BAKE

Chicken Avocado Cheese Bake image

Taken from Taste of Home magazine --- delicious crispy breaded chicken topped off with avocados and cheese, this is a delicious recipe and worth making! :)

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 -6 boneless skinless chicken breasts
3 tablespoons cornstarch
2 teaspoons ground cumin
2 teaspoons garlic powder
salt and pepper
1 egg, beaten with
1 tablespoon water
1/2 cup cornmeal
3 tablespoons butter
1 ripe avocado, peeled and sliced (can use 2 small avocados if desired)
2 cups shredded monterey jack cheese (marble or gouda cheese works fine also) or 2 cups any other mild cheese (marble or gouda cheese works fine also)
sour cream, for garnish
chopped green onion, for garnish

Steps:

Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
Place the chicken in a shallow baking dish, and top with the avocado slices.
Top with the grated cheese.
Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!

Nutrition Facts : Calories 607, Fat 38.1, SaturatedFat 18.5, Cholesterol 195.2, Sodium 545.6, Carbohydrate 23.6, Fiber 4.8, Sugar 0.8, Protein 43.2

Tips

For a smoky flavor, roast the corn on the cob before cutting the kernels off.
If you don't have farmer cheese, you can substitute feta cheese, crumbled queso fresco, or goat cheese.
Use ripe avocados for the best flavor and texture.
Season the chicken breasts with your favorite herbs and spices before cooking.
If you don't have a grill, you can cook the chicken breasts in a skillet over medium heat.
Serve the succotash warm or at room temperature.

Conclusion

Chicken succotash with avocado and farmer cheese is a delicious and healthy summer dish. It's easy to make and can be served as a main course or a side dish. The combination of sweet corn, tender chicken, creamy avocado, and tangy farmer cheese is sure to please everyone at your table.