Avocado Chicken Salad Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

2 large cooked chicken breasts (shredded or chopped)

2 large avocados

1 cup corn (from 1 cooked cob)

6 oz lean bacon (cooked and chopped)

1/4 cup Chives (or green onion, chopped)

2 Tbsp Dill (chopped, or to taste)

2 hard-boiled eggs (Optional, halved or quartered)

3 Tbsp lemon juice (freshly squeezed)

3 Tbsp extra virgin olive oil

1 tsp sea salt (or to taste)

1/8 tsp black pepper

Directions

Dice or shred the 2 large cooked chicken breasts and place them 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 chopped green onion, chopped bacon, and fresh Dill.

Add the dressing ingredients to a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

Nutrition

• Calories: 324 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Cholesterol: 49 mg
• Sodium: 1002 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 26 g