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.

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That sounds good...think I'll try...ty




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