Prep time: 15 mins

Total time: 15 mins

Serving: 6 as a side or 4 as an entree

Ingredients

Avocado Chicken Salad :

  • 2 large chicken breasts,* shredded or chopped

  • 2 avocados

  • 1 cup organic corn (from 1 cooked cob/frozen)

  • 6 oz Bacon, cooked and chopped

  • ¼ cup Chives or green onion, chopped

  • 2 Tbsp chopped Dill

  • 2 hard boiled eggs, cut in halves or quarters

Lemon Dressing:

  • 3 Tbsp fresh lemon juice

  • 3 Tbsp extra virgin olive oil

  • 1 tsp sea salt, or to taste

  • ⅛ tsp black pepper

Instructions

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.

2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.

3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.

4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.