"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Avocado Chicken Salad Recipe

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Avocado Chicken Salad image

 

This recipe for Avocado Chicken Salad, by , is from Our Family Cookbook Project, 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!

Contributor:  
Contributor:  
Mormor

Category:
Category:

Ingredients:  
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
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
⅛ tsp black pepper

Directions:
Directions:
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 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.

 

 

 

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