Avocado Chicken Salad Recipe
2 large chicken breasts, shredded or chopped (you can use rotisserie or cook your own or use well-drained canned chicken)
3 medium or 2 large avocados
1 cup corn (from 1 cooked cob)
6 oz Bacon, cooked and chopped
1/4 cup Chives or green onion, chopped
2 Tbsp. chopped Dill
2 hard boiled eggs, cut in halves or quarters, optional
3 Tbsp. fresh lemon juice
3 Tbsp. extra virgin olive oil
1 tsp. sea salt, to taste
1/8 tsp. black pepper
Dice or shred the 2 large chicken breasts and place into a large mixing bowl.
Peel and pit avocados, slice into bite-sized pieces and add to the mixing bowl.
Add 1 cup of cooked corn (freshly cooked corn is the best), toss in1/4 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.