This Chicken Salad Recipe was a HIT!

Thanks to my mom who shared this Avocado Chicken Salad recipe from natashaskitchen in the Metamorphic Facebook group!  I recently tried it out and it was a hit!

We had a house full of family last week and one evening both my mom and I made chicken salads.  It wasn't a contest, it was just a way for us to use up the chicken breast and rotisserie chicken we had on hand.  Both of our dishes were hits that left everyone searching the fridge for more the next day.

Thought I'd share: 

​According to Natasha it only takes 15 minutes to prepare.  It took a bit long for me, but most recipes take me a while especially when other people are around and I'm talking.  Conversation tends to pull most of my attention and extend the prep time.

Avocado Chicken Salad 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

Lemon Dressing:

• 3 Tbsp lemon juice freshly squeezed
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

The How To:

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.  I boiled 2 chicken breasts.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.  I used 2 medium avocados and 1 small-ish avocados - can never have too much avocado in my opinion!
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.  I used two fresh ears of corn.
4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine.  While I didn't boil up any eggs, you can add slices of hard boiled egg to the mix if you'd like!
5. ENJOY!
6. Leave me a comment!  I'd love to hear what you think if you make it!