Avocado Chicken Salad

Love chicken salad? Hate all the mayonnaise? Love avocados?

If your answer is "yes" to all of the above, then you must make this great dish. I love to eat it solo, but it is also great on top of some toast, in a wrap or on top of some crisp lettuce.

I like to make this meal a few hours ahead of time so it has time to chill in the fridge a bit and get nice & cold. Since many of the ingredients require cooking ahead of time it does take a little planning ahead. I often have hard boiled eggs & cooked bacon handy most of the time since I add them to salads quite often throughout the week.

Ingredients:

2-3 Chicken Breasts cooked & shredded

2 large avocados

6-8oz bacon, cooked & chopped

1 cup sweet corn cooked (cut from cob or from frozen best choice, not canned)

2 hard boiled eggs chopped

1/4 cup green onion (optional, but when I have on hand I love the extra flavor it adds)

1 Tablespoon chopped dill (also optional, still great without)

3 Tablespoons freshly squeezed lemon juice

3 Tablespoons olive oil or avocado oil

1 teaspoon salt

1/4 teaspoon pepper

Directions:

To prepare the chicken you have a few options. You can go the easy route and use rotisserie chicken. Most times, however, I bake up some chicken breasts in the oven with a little salt & pepper until cooked through. You can either chop the chicken and use as is or if you like more of a shredded texture, opt for using your stand mixer to shred chicken up into finer pieces. Its all a matter of personal preference and you can't go wrong either way.

Combine all the ingredients except for the lemon juice, olive oil and salt & pepper into a bowl.

Prepare your dressing:

Whisk together the lemon juice and oil, adding in your salt & pepper. Drizzle over the remaining ingredients, toss, & chill in the fridge until ready to eat.

Enjoy this light and bright alternative to the heavier chicken salad version you so often see.