Chicken Avocado Salad Recipe
This Chicken Avocado Salad Recipe is an adaptation of a recipe given to us by friends of ours, Tom and Erin. It’s as good as you said. Thank you. This salad is easy to make, and if you use a store-roasted chicken, it doesn’t heat up the house, making it a perfect Summer recipe. But, we’ll be making it all year long. The seasonings are simple, since the overall flavor you get is from the Greek Lemon Dressing, which uses our Greek Isles Seasoning.
The chicken is tossed with bacon, diced avocado, hard boiled eggs, roasted corn, a bit of dill weed, and green onions, then topped with the Lemon Greek Dressing. Served on a bed of lettuce and you have a dinner salad worthy of any gathering of family and friends.
2 Large Cooked Chicken Breasts Cubed
2 Large Avocados, Diced Into Larger Pieces
1 Ear of Corn, Roasted. (You can use 1 cup of frozen thawed corn, but you will miss some flavor.)
Sea Salt & Freshly Ground Black Pepper to Season the Roasting Corn
6 Oz Bacon, Cooked and Chopped
3 Hard Boiled Eggs, Quartered
¼ Cup Chives, Chopped
¼ Cup Green Onions, Sliced
2 Tablespoons Dill Weed, Chopped (You can use dried dill weed if you can’t find fresh)
Chopped Romaine Lettuce for Serving
Add the Salad Dressing ingredients to a small mixing bowl. Whisk to combine well. Let set for 15 or more minutes to allow the flavors to mingle.
You can oven roast your own chicken breasts, or you can use a store-roasted chicken as we do, if we don’t have the time. We’ll save the legs, thighs and wings for a second meal. If you roast your own in your oven, season them with just salt and pepper, then roast in the oven in a baking dish at 425F for about 20 minutes, or until the internal temperature is 165F.
Dice the cooked chicken breasts into larger, bite-sized pieces. Transfer to a large mixing bowl.
Roast the ear of corn on your grill, basted with a bit of melted butter, and sprinkled with salt and pepper. Turn every couple minutes until the ear is lightly charred all over. Cut the kernels off the cob and set aside until needed. If you use frozen corn, drain well, place in a non-stick skillet, add a teaspoon of butter, season with salt and butter and pan roast until most of the kernels are golden brown.
Peel and pit 2 medium to large avocados. Dice into bite-sized pieces and add to the mixing bowl, along with the roasted corn.
Add the chopped bacon, chives, green onion, and dill weed. Add the quartered hard boiled eggs.
Give the Greek Lemon Dressing one last stir, then drizzle of the salad. Gently toss to combine all the ingredients. Serve on a bed of chopped Romaine lettuce and enjoy.