AVOCADO CHICKEN SALAD

This avocado salad is irresistible! excellent for a lightweight, healthy dinner, it’s conjointly delicious for a fast lunch or nice for party food. Bonus: it comes along quick (15 minutes or less)! 

Oh my goodness, this straightforward and delicious avocado salad is that the best stuff ever. the proper lightweight dinner (and/or super fast lunch), it’s conjointly pretty darn superb to tug out for party food.

As in, if your expertise is something like my expertise, it’s attending to be the formula that everybody oohs and aahs over. I’m simply telling you now: you’ll need to stay the formula handy to pass out once individuals request it.

Unless, of course, you're one in every of those non-recipe sharers. during which case, we must always most likely discuss the longer term of our friendly relationship.

INGREDIENTS

DRESSING:

•  3 tablespoons fresh lime or lemon juice (or a combination of both)
•  2 tablespoons olive oil
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  Pinch black pepper (I use coarsely ground pepper)

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
•  1/4 cup finely chopped red onion
•  1/4 cup chopped fresh cilantro or parsley

OPTIONAL ADD-INS:

•  Halved cherry tomatoes
•  Cooked, crumbled bacon
•  Feta cheese

INSTRUCTIONS

1. In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
2. Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.
3. Serve immediately.

Recipe From : Mell's Kitchen Cafe