Avocado Chicken Salad Recipe
This avocado chicken salad has so much flavor! It’s creamy but light with the avocado and so satisfying.
Serve this chicken salad as an entree, or in sandwiches, pita pockets and even as a filling for lettuce wraps. This avocado chicken salad is deliciously versatile.
2 large chicken breasts,* shredded or chopped
3 medium or 2 large avocados
1 cup of corn (from 1 cooked cob)
6 oz of Bacon, cooked and chopped
¼ cup of Chives or green onion, chopped
2 Tbsp of chopped Dill
2 hard boiled eggs, cut in halves or quarters, optional
3 Tbsp of fresh lemon juice
3 Tbsp of extra virgin olive oil
1 tsp of sea salt, or to taste
⅛ tsp of black pepper
Dice or shred the 2 large cooked chicken breasts and place 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 ¼ 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.
*You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.