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Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing

Katerina, Diethood
  • 20 minutes
  • Serves 8

INGREDIENTS

4

hard boiled eggs, (diced)

12

to 16 ounces chicken breasts, (chopped or shredded)

2

avocados, (diced)

1 cup

corn, ((I use canned corn))

8

bacon slices, (cooked to a desired crispness and chopped)

1

small red onion, (chopped)

1/3 cup

mayonnaise

1/3 cup

sour cream

2 tbsp

chopped fresh dill

1 1/2 tbsp

lemon juice

2 tsp

Dijon mustard

1/4 tsp

salt

1/4 tsp

fresh ground black pepper

2 people Recommend This Recipe