Avocado Chicken Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Avocado Chicken Salad Ingredients16 oz Publix Lemon Pepper Rotisserie Chicken 2 fruit without skin and seeds Avocados, California (Haas) 4 tbsp Hormel Bacon Bits 2 large Hard Boiled Egg 1 cup kernels Yellow Sweet Corn, Frozen 30 grams Dill weed, fresh Lemon Dressing3 tbsp Lemon juice 3 tbsp Extra Virgin Olive Oil
1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
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.
4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
Serving Size: Approx. 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user APRIL2141.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
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.
4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
Serving Size: Approx. 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user APRIL2141.
Nutritional Info Amount Per Serving
- Calories: 389.5
- Total Fat: 29.6 g
- Cholesterol: 163.1 mg
- Sodium: 493.4 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 4.8 g
- Protein: 20.6 g
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