Prep time: 15 mins
Total time: 15 mins
Serving: 6 as a side or 4 as an entree
Ingredients
Avocado Chicken Salad :
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2 large chicken breasts,* shredded or chopped
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2 avocados
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1 cup organic corn (from 1 cooked cob/frozen)
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6 oz Bacon, cooked and chopped
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¼ cup Chives or green onion, chopped
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2 Tbsp chopped Dill
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2 hard boiled eggs, cut in halves or quarters
Lemon Dressing:
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3 Tbsp fresh lemon juice
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3 Tbsp extra virgin olive oil
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1 tsp sea salt, or to taste
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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.
