March 24, 2020
2 large cooked chicken breasts (shredded or chopped)
2 large avocados
6 oz lean bacon (cooked and chopped)
1/4 cup Chives (or green onion), chopped
1 cup corn from 1 cooked cob
2 Tbsp Dill chopped, or to taste
3 Tbsp lemon juice (freshly squeezed)
3 Tbsp extra virgin olive oil
1/8 tsp black pepper
1 tsp sea salt (or to taste)
Dice or shred 2 large cooked chicken breasts and place into a large bowl.
Peel and pit 2 large avocados, slice into bite-sized pieces and add to the bowl.
Add 1 cup of cooked corn (freshly cooked corn is the best), toss in 1/4 cup of chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
Add the dressing ingredients to a small bowl and stir well to combine. Drizzle over the salad and toss to combine the mixture. Serve with slices of hard boiled egg if you wish to do so.
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