Ah, avocados, those creamy green gems of the produce aisle, just begging to be mashed, sliced, or—yes, even eaten with a spoon. Picture this: a salad that pairs the buttery smoothness of avocado with the savory delight of chicken.
It’s like a culinary hug, all wrapped up with a zesty squeeze of lime. Perfect for when you’re short on time but craving something that’s both light and indulgent.
Steps
- Begin by dicing or shredding two large cooked chicken breasts and placing them into a large mixing bowl. You can use rotisserie chicken or prepare your own chicken breast seasoned with salt and pepper.
- Peel and remove the pits from two large avocados, then cut them into bite-sized pieces and add them to the bowl with the chicken. Be cautious to avoid any injuries while cutting avocados.
- Measure out one cup of corn, using freshly cooked corn if possible, and add it to the bowl. Then, include chopped green onion, cooked and chopped lean bacon, and fresh dill for added flavor.
- In a small bowl, combine the dressing ingredients, which are lemon juice, olive oil, salt, and pepper. Mix well and pour over the salad ingredients in the large bowl.
- Gently toss the salad to ensure all ingredients are coated with the dressing. If desired, add halved or quartered hard-boiled eggs for extra protein, but mix carefully to maintain their shape.
- For make-ahead preparation, mix all ingredients except the avocado and hard-boiled egg, cover, and refrigerate. Add the avocado and eggs just before serving to maintain freshness.
- To store leftovers, cover the salad with plastic wrap, ensuring it touches the surface to slow avocado browning. Keep refrigerated for up to three to four days.
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 tablespoons dill, chopped (or to taste)
- 2 hard-boiled eggs, optional, halved or quartered
- Dressing: lemon juice, olive oil, salt, and pepper
Nutritional Values
Calories: 324kcal | Carbs: 12g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 49mg | Sodium: 1002mg | Potassium: 542mg | Fiber: 5g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg
FAQ
- Can I use something other than chicken in this salad?
- Yes, you can replace the chicken with hard-boiled eggs, leftover shrimp, or chickpeas for a different source of protein.
- How can I make this salad spicier?
- To add a bit of heat, you can include chopped jalapeños or a sprinkle of red pepper flakes into the dressing.
- What is the best way to store this salad?
- To store, cover the salad with plastic wrap directly on the surface to slow down avocado browning. It can be refrigerated for up to 3-4 days.
- Can I make this salad ahead of time?
- You can prepare the salad in advance by mixing all ingredients except the avocado and hard-boiled eggs. Add these just before serving to maintain freshness.
- What are some serving suggestions for this salad?
- This salad can be served as a main course with sourdough bread, in croissants, pita bread, or lettuce cups. It also works well as a dip with pita chips.
Tips
- Choose the Right Avocados: Ensure your avocados are nearly or perfectly ripe for the best creamy texture. Avoid using overripe avocados to prevent a mushy salad.
- Prepare in Advance: If you plan to make the salad ahead of time, mix all ingredients except the avocado and hard-boiled eggs. Add these just before serving to maintain freshness and prevent browning.
- Storage Tips: To keep leftovers fresh, cover the salad with plastic wrap directly on the surface to slow down the avocado’s browning process. Store in the refrigerator for up to 3-4 days.
- Add a Twist with Herbs: Experiment with different herbs like cilantro or green onions in place of dill and chives to customize the flavor to your liking.
Equipment
- Mixing Bowl Set – To mix the salad ingredients.
- Knife Set – A good quality knife is essential for chopping ingredients like chicken, avocado, and herbs.
- Cutting Board – For chopping up your ingredients safely.
- Salad Dressing Shaker or Small Bowl – To mix the dressing ingredients.
- Avocado Slicer or Pitter – To safely and efficiently peel and dice avocados.
- Salad Spinner – If using fresh herbs that need washing and drying.
- Serving Utensils – For serving the salad once it’s ready.
