Summary of "Salads: Tasty Avocado Chicken Salad Recipe"

Recipe: Avocado Chicken Salad

Presenter: Natasha — natashaskitchen.com (YouTube: natashaskitchen)

Chicken (star): 2 large cooked chicken breasts, diced or shredded
- Substitutions: shredded rotisserie chicken (used in the video) or well‑drained canned chicken
Avocado: 2 large ripe avocados, peeled, pitted, sliced into bite-size pieces
Corn: 1 cup cooked corn (freshly cooked corn recommended)
Green onion or chives: 1/4 cup, chopped
Bacon: 6 ounces, cooked until browned and crispy, coarsely chopped
Fresh dill: 2 Tbsp
Lemon dressing:
- 3 Tbsp fresh lemon juice (about 1 large lemon)
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1/8 tsp black pepper
Optional for serving: hard‑boiled eggs (as desired)

Prepare the chicken: dice or shred 2 large cooked chicken breasts (or use shredded rotisserie chicken or well‑drained canned chicken). Place in a large mixing bowl.
Prepare avocados: peel, pit, and slice 2 large ripe avocados into bite-size pieces; add to the bowl.
Add corn: stir in 1 cup cooked corn (fresh cooked corn preferred).
Add aromatics and herbs: add 1/4 cup chopped green onion or chives and 2 Tbsp fresh dill.
Cook bacon: cook 6 oz bacon until browned and crispy; coarsely chop and add to the mixing bowl.
Make the dressing: combine 3 Tbsp lemon juice, 3 Tbsp extra virgin olive oil, 1 tsp salt and 1/8 tsp black pepper in a small bowl and stir until combined.
Dress and combine: drizzle the lemon dressing over the salad and toss everything to combine.
Serve: optionally add hard‑boiled eggs; serve immediately as a salad or use as filling for sandwiches, pitas, or lettuce wraps.

Bacon: cook until browned and crispy (no exact time given).
Corn: freshly cooked corn is preferred for best sweet pop of flavor.
Dressing: mix lemon juice and oil with salt and pepper until combined; drizzle and toss to coat.

The lemon dressing is simple and bright — it smells and tastes very fresh.

Rotisserie chicken makes the salad very easy, but cooked breasts or well‑drained canned chicken also work.
Freshly cooked corn adds a nice sweet pop and is preferred.
Hard‑boiled eggs are optional but make the salad more satisfying.
The salad keeps well and is good the next day — convenient for lunches.

Serve as a salad, in sandwiches, in pitas, or in lettuce wraps.
Variations/substitutions:
- Protein: rotisserie chicken, home-cooked chicken breast, or canned chicken (well‑drained)
- Allium: green onion or chives
- Optional add: hard‑boiled eggs