Avocado Chicken Salad Recipe

By KeyIngredient

Ingredients

• Lemon Dressing:
• 2 2 2 large cooked chicken breasts shredded or chopped
• 2 2 2 large cooked chicken breasts shredded or chopped
• 2 2 2 large cooked chicken breasts shredded or chopped
• 2 2 2 large avocados
• 2 2 2 large avocados
• 2 2 2 large avocados
• 1 1 1 cup corn from 1 cooked cob
• 1 1 1 cup corn from 1 cooked cob
• 1 1 1 cup corn from 1 cooked cob
• 6 6 6 oz lean bacon cooked and chopped
• 6 6 6 oz lean bacon cooked and chopped
• 6 6 6 oz lean bacon cooked and chopped
• 1/4 1/4 1/4 cup Chives (or green onion), chopped
• 1/4 1/4 1/4 cup Chives (or green onion), chopped
• 1/4 1/4 1/4 cup Chives (or green onion), chopped
• 2 2 to Tbsp Dill chopped, or to taste
• 2 2 to Tbsp Dill chopped, or to taste
• 2 2 to Tbsp Dill chopped, or to taste
• Lemon Dressing:
• Lemon Dressing:
• 3 3 3 Tbsp lemon juice freshly squeezed
• 3 3 3 Tbsp lemon juice freshly squeezed
• 3 3 3 Tbsp lemon juice freshly squeezed
• 3 3 3 Tbsp extra virgin olive oil
• 3 3 3 Tbsp extra virgin olive oil
• 3 3 3 Tbsp extra virgin olive oil
• 1 1 to tsp sea salt or to taste
• 1 1 to tsp sea salt or to taste
• 1 1 to tsp sea salt or to taste
• 1/8 1/8 1/8 tsp black pepper
• 1/8 1/8 1/8 tsp black pepper
• 1/8 1/8 1/8 tsp black pepper

Preparation

Step 1

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

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

Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.

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.