Avocado Chicken Salad 

This Avocado Chicken Salad is a creamy, protein-packed dish that replaces traditional mayonnaise with ripe avocado, offering a lighter yet satisfying texture. Enhanced with crispy bacon, sweet corn, and fresh herbs, it's a flavorful twist on the classic chicken salad. Perfect for meal prep, picnics, or a wholesome lunch, this salad is both nutritious and delicious. 

Ingredients

• 2 large cooked chicken breasts, shredded or chopped
  
  

• 2 ripe avocados, diced
  
  

• 1 cup corn kernels (from 1 cooked cob or 1 cup canned/frozen)
  
  

• 6 oz lean bacon, cooked and chopped
  
  

• ¼ cup chives or green onions, chopped
  
  

• 2 tablespoons fresh dill, chopped
  
  

• 2 hard-boiled eggs, halved or quartered (optional)
  
  

For the Dressing:

• Juice of 1 lemon
  
  

• 2 tablespoons olive oil
  
  

• Salt and freshly ground black pepper, to taste
  
  

Directions

1. In a large bowl, combine the shredded chicken, diced avocados, corn, chopped bacon, chives, and dill.
   
   

2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
   
   

3. Pour the dressing over the chicken mixture and toss gently to combine, ensuring all ingredients are well-coated.
   
   

4. If using, add the halved or quartered hard-boiled eggs on top just before serving.

Nutrition (per serving)

• Calories: Approximately 400 kcal
  
  

• Carbohydrates: 15 g
  
  

• Protein: 30 g
  
  

• Fat: 25 g
  
  

• Saturated Fat: 6 g
  
  

• Cholesterol: 180 mg
  
  

• Sodium: 600 mg
  
  

• Potassium: 800 mg
  
  

• Fiber: 5 g
  
  

• Sugar: 4 g