Avocado Chicken Salad
A creamy, no-fuss chicken salad made with guacamole instead of mayo, tossed with sweet corn, bright lemon, and a hint of dill. Topped with sliced egg, smoky bacon bits, and fresh green onion, then served with tortilla chips for scooping.
Servings
4
Prep Time
20 min
Total Time
20 min
Ingredients
Pantry
2 cans Chicken
1 15-oz can Corn
1 tsp Dill
3 tbs Olive Oil
4 servings Tortilla Chips
Fridge and Freezer
4 servings Guacamole
1 cup Bacon Bits
3 Green Onions
4 Eggs
1 Lemon
Directions
Use the video to boil the eggs. Transfer them to a bowl of cold water to cool.
Wash hands with soap and water. Rinse the lemon and cut in half. Rinse the green onions, cut off the root ends, discard any wilted parts, and chop. Open and drain the cans of chicken and corn.
In a medium mixing bowl, combine the chicken, guacamole, corn, lemon juice, olive oil, and dill and season with salt and pepper.
Peel and slice the hard boiled eggs.
Divide the salad into 4 portions. Top each portion with bacon bits, egg, and green onion. Serve with tortilla chips for scooping. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.