Summer Avocado Chicken Salad Recipe

Ingredients (Taken from the video)

• 1 pound cooked Chicken, about 2 large chicken breasts or chopped or shredded Rotisserie Chicken or Canned Chicken, well drained
• 2 large Avocados, peeled, pitted and chopped roughly
• 1 cup Corn, from 1 cooked cob or canned Whole Kernel Corn
• 6 ounces good Bacon, cooked crisp and crumbled
• 1/4 cup Chives or Green Onion, chopped fine
• 2 tablespoons chopped Dill
• 2 – 4 hard boiled Eggs, cut in halves or quarters

Lemon Dressing

• 3 tablespoons freshly squeezed Lemon Juice
• 3 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Sea Salt, to taste
• 1/8 teaspoon freshly ground Black Pepper, to taste

Directions (Taken from the video)

1. Dice or shred chicken. Place in a large mixing bowl.
2. Add chopped avocados.
3. Add corn, chives or green onions and bacon. Set aside.
4. In a small bowl, combine lemon juice, olive oil, salt and pepper, to taste. Mix well.
5. Pour dressing over salad.
6. Gently toss to combine.
7. Plate each portion of the salad.
8. Add as many pieces of the hard boiled eggs as you like to each.
9. Serve.

Recipe Transcribed from the Video on Natasha’s Kitchen YouTube Page

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