GUEST BLOG Avocado Chicken Salad

My sister Kerri whipped up this delicious chicken salad for us -- you can have it plain or on a roll or pita bread or serve it in a iceberg lettuce cup as a wrap which was my favorite. She got the recipe from a friend who go it from a blog called Natashas Kitchen. We will absolutely be making this again!

Ingredients

Avocado Chicken Salad Ingredients:

• 2 large cooked chicken breasts shredded or chopped
• 2 large avocados ( Kerri did 3)
• 1 cup corn from 1 cooked cob - ( Kerri did 2 cobs)
• 6 oz lean bacon cooked and chopped
• 1/4 cup Chives (or green onion), chopped
• 2 T dill chopped

Lemon Dressing:

• 3 T lemon juice freshly squeezed
• 3 T EVOO
• 1 t sea sal tor to taste
• 1/8 t black pepper

•  

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
4. 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.