Avocado Chicken Salad

Name: Avocado Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 large cooked chicken breasts (shredded or chopped); 2 large avocados; 1 cup corn (from 1 cooked cob); 6 oz lean bacon (cooked and chopped); 1/4 cup Chives ((or green onion), chopped); 2 Tbsp Dill (chopped, or to taste); 2 hard-boiled eggs (Optional, halved or quartered); 3 Tbsp lemon juice (freshly squeezed); 3 Tbsp extra virgin olive oil; 1 tsp sea salt (or to taste); 1/8 tsp black pepper

This Avocado Chicken Salad recipe is a keeper! It's beyond easy, since we use rotisserie chicken (can use left over, canned, or baked chicken breast too. The simple lemon dressing perfectly complements the creamy avocado and the irresistible bites of bacon and corn add the crunchy crew we al...

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👨‍🍳 Mulai Masak

Foto: Natasha's Kitchen

Bahan-bahan

6 porsi

2 large cooked chicken breasts (shredded or chopped)
2 large avocados
1 cup corn (from 1 cooked cob)
6 oz lean bacon (cooked and chopped)
1/4 cup Chives ((or green onion), chopped)
2 Tbsp Dill (chopped, or to taste)
2 hard-boiled eggs (Optional, halved or quartered)
3 Tbsp lemon juice (freshly squeezed)
3 Tbsp extra virgin olive oil
1 tsp sea salt (or to taste)
1/8 tsp black pepper

Langkah-langkah

Dice or shred the 2 large cooked chicken breasts and place them 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 chopped green onion, chopped bacon, and fresh Dill.
Make the dressing - add the ingredients in a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.