Avocado Chicken Salad

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: DRESSING:

3 tablespoons fresh lime or lemon juice (or a combination of both)

2 tablespoons olive oil

½ teaspoon salt (I use coarse, kosher salt)

Pinch black pepper (I use coarsely ground pepper)

subheading: SALAD:

2 cups chopped, cooked chicken (see note)

1 cup corn kernels, fresh (cooked) or frozen and thawed

2 medium/large ripe avocados, peeled and diced

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro or parsley

subheading: OPTIONAL ADD-INS:

Halved cherry tomatoes

Cooked, crumbled bacon

Feta cheese

Directions at melskitchencafe.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer