Avocado Chicken Salad
Creamy but light chicken salad with avocado, corn, bacon, dill, and a lemon-olive oil dressing.
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Natashas Kitchen- •2 large Chicken breastscooked (rotisserie recommended), diced or shredded
- •2 large Avocadosripe, peeled, pitted, cut into bite-size pieces
- •1 cup Corncooked
- •1/4 cup Green onionchopped (or chives)
- •6 ounces Baconcooked until browned and crispy, then coarsely chopped
- •2 Tbsp Fresh dillchopped
- •3 Tbsp Lemon juicefrom 1 large lemon
- •3 Tbsp Extra virgin olive oilfor dressing
- •1 tsp Saltfor dressing
- •1/8 tsp Black pepperfor dressing
- •null null Hard-boiled eggs(optional)for serving
- 1
Dice or shred the cooked chicken and add it to a large mixing bowl.
5 min
- 2
Peel and pit the avocados, cut into bite-size pieces, and add to the bowl.
3 min
- 3
Add the cooked corn and chopped green onion (or chives) to the bowl.
1 min
- 4
Cook bacon until browned and crispy, coarsely chop, and add to the bowl.
10 min
- 5
Add fresh dill to the salad bowl.
1 min
- 6
Make the dressing: whisk together lemon juice, extra virgin olive oil, salt, and black pepper until combined.
1 min
- 7
Drizzle dressing over the salad and toss to combine.
1 min
- 8
Serve as-is or with optional hard-boiled eggs.
1 min
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