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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Avocado Chicken Salad Recipe

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This recipe for Avocado Chicken Salad is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Salad:
2 large cooked chicken breasts shredded or chopped
2 large avocados
2 cups corn from cooked cob or can
6 oz lean bacon cooked and chopped
1/4 cup Chives (or green onion), chopped
2 Tbsp Dill chopped, or to taste

*Optional: 2 hardboiled eggs, sliced

For Lemon Dressing:
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:
Directions:
Cook the chicken breasts - rub with dashes of salt, pepper, garlic powder, and paprika. Cook at 450 for 15-18 minutes depending on thickness. Let rest for 5-10 minutes. 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 2 cup of cooked corn (freshly cooked corn is best). If using a can, sauté in pan to char up a bit. Toss in 1/4 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. Add slices of hard boiled egg if desired.
Personal Notes:
Personal Notes:
Do NOT add bacon until you're ready to eat. It's best when crispy, but will soften quickly, especially when dressing is added.

 

 

 

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