Chicken Succotash with Avocado and Farmer Cheese

Dorothy Curtis


The recipe came from Everyday Food. As you can see I didn't use chicken but fish. It was very good with lots of flavor.

★★★★★ 1 vote
30 Min
Stove Top


3 large
tomatoes, cut into 1 inch wedges
2 Tbsp
extra-virgin olive oil
coarse salt and ground pepper
2 small
zucchini, diced medium
2 c
corn kernels (from 3 ears)
2 c
frozen lima beans, thawed. you can also use green beans if you don't like limas.
rotisserie chicken (skin removed), meat shredded (4 cups)
avocado, halve, pitted, peeled and thinly sliced
3 oz
farmer cheese, crumbled (1/2 cup) i used feta because i had that on hand.


1In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
2In 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.
3Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes.
4Add chicken and cook until warmed through, stirring. Season to taste.
5Divide among 4 plates. Top with avocado and cheese and serve with tomatoes along side.
6I used a firm white fish which I floured and seasoned with Old Bay Seasoning and fried in a little olive oil. Baked fish would work well also.

About Chicken Succotash with Avocado and Farmer Cheese

Course/Dish: Chicken, Fish
Main Ingredient: Chicken
Regional Style: American