- Chicken breasts 2 large cooked , chopped into strips
- avocados 2 large
- sweetcorn 1 cup
- Bacon 6 oz lean , cooked and chopped
- chives (or green onion) 1/4 cup , chopped
- Dill 2 Tbsp chopped, or to taste
- Lemon juice 3 Tbsp, freshly squeezed
- Virgin olive oil 3 Tbsp extra
- Sea salt 1 tsp, to taste
- Black pepper to taste
This is a different take on a chicken salad, as there’s no mayonnaise – but you won’t miss it.
The avocados give a creamy feel to the salad, and pair beautifully with all the other ingredients – bacon, sweetcorn, herbs, and a lemony dressing. This recipe is quick to make as it uses cooked chicken, so you can have this on the table in 15 minutes or less.
Serve as a main course salad with a couple of hard boiled eggs for extra protein, as lunch, or put in pitta breads or wraps to make a salad sandwich.
Dice or shred the 2 large cooked chicken breasts and put them into a large mixing bowl.
Meanwhile, cook the bacon to your liking and leave to cool.
Peel and stone 2 large avocados, then cut into bite-sized pieces and add to the mixing bowl.
Add 1 cup of sweetcorn, and toss in 1/4 cup chopped green onion or chives, chopped bacon, and 2 Tbsp fresh dill.
Add the dressing ingredients to a small bowl, and stir to mix well. Drizzle over your salad and toss to combine everything. Serve with hard-boiled eggs if desired.
Why not use rotisserie chicken, cook your own chicken breast the day before, or buy cooked, sliced chicken from the supermarket.
If you want to be healthier, use turkey bacon instead of normal bacon.