Ingredients 2 large chicken breasts, * shredded or chopped 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
LEMON DRESSING 3 Tbsp fresh lemon juice 3 Tbsp extra virgin olive oil 1 tsp sea salt, or to taste 1/8 Teaspoon black pepper
Instructions 1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl. Notes *You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken. 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.
A nice twist on chicken salad
Notes When you find a winner, you just want to keep making it. This is a winner. I used a whole bought rotisserie chicken and doubled all the ingredients but the corn to have a large enough amount for a buffet. It also keeps well so can be made in advance. There probably won't be much in the way of leftovers.
Source Natasha's Kitchen on the Internet
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