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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Avocado Chicken Salad Recipe

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This recipe for Avocado Chicken Salad is from Marie Elena & Jim's 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:  
Avocado Chicken Salad Ingredients:

2 large cooked chicken breasts, shred or chop
2 large avocados
1 cup corn, from 1 cooked cob
6 oz lean bacon, cook & chop
¼ cup Chives , (or green onion), chopped
2 Tbsp Dill, chopped, or to taste

Lemon Dressing:

3 Tbsp lemon juice, freshly squeezed
3 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
⅛ tsp black pepper

Dice or shred 2 large cooked chicken breasts; place into large mixing bowl.
Peel & pit 2 large avocados, slice into bite-sized pieces; add to mixing bowl.
Add 1 cup cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon & 2 Tbsp fresh Dill.
Add dressing ingredients to small bowl; stir to combine. Drizzle over salad; toss to combine. Serve with slices of hard boiled egg if desired.

Recipe Notes

*Use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.
**For a healthier salad, use uncured turkey bacon which tastes amazing, but has less fat.
Directions:
Directions:

 

 

 

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