CHICKEN w/ WARM TOMATO-CORN SALAD

From Ellie Krieger's SO EASY


1 1/4 pounds thin-cut skinless boneless chicken breasts
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 teaspoons olive oil
4 scallions, white and green separated
2 cloves garlic, minced
2 pints grape tomatoes, halved
2 cups corn kernels (from 4 ears fresh uncooked corn or frozen)
1 ripe avocado, pitted, peeled and sliced
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro

Season the chicken with 1/4 teaspoon each of salt and pepper.  Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.  Add the chicken to the pan and cook until the chicken is browned and cooked through, about 3 minutes per side.  Transfer the chicken to a plate. (You could grill the chicken, also.)

Add the remaining 2 teaspoons of oil to the pan and heat over medium-high heat.  Add the scallion whites and cook, stirring, for 1 minute.  Add the garlic and cook, stirring, for 30 seconds more.  Add the tomatoes and corn to the pan and cook until they are softened but still retain their shape, about 3 minutes.  Stir in the scallion greens and season with salt and pepper to taste.

Place about a cup of the vegetable mixture on each plate.  Top with a piece of chicken breast and slices of avocado.  Sprinkle with lime juice and cilantro and serve.  YIELD:  4 servings