Avocado Chicken Egg Salad Recipe

An easy egg salad recipe with avocados, chicken, corn, bacon, and a creamy lemon dill dressing! Delicious just served on its own, as a side, or on a bun!

Ingredients
FOR THE SALAD:

• 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

FOR THE CREAMY LEMON DILL SALAD DRESSING:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons chopped fresh dill
• 1 1/2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Instructions

1. Add all the Salad ingredients to a large mixing bowl; mix gently just to combine and set aside.
2. In a mixing bowl combine all the Salad Dressing ingredients; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined.
3. Add as much of the salad dressing as you prefer over the prepared Avocado Chicken Egg Salad; gently toss until well combined.
4. Served immediately or refrigerate until ready to use.

Recipe Notes

WW FREESTYLE POINTS: 7

• To lower your points down to 4, use turkey bacon, fat free sour cream, and fat free mayonnaise.

HOW TO STORE EGG SALAD

• Store egg salad in an airtight container and keep in the fridge for 4 to 5 days.