Main
Avocado Chicken Salad
35 minServes 4Nutri-Score C€€
C
35 min
35 minAvocado Chicken Salad
what you need
Ingredients
chicken breast (cooked, shredded or chopped)Meat500 g
avocado (diced)Produce2 pieces
romaine lettuce (hearts, chopped)Produce3 pieces
corn (cooked, from 1 cob)Produce165 g
lean bacon (cooked and chopped)Meat170 g
chives (chopped (or green onion))Produce15 g- fresh dill (chopped)Produce6 g
eggs (hard-boiled, halved or quartered)Dairy2 pieces- lemon juice (freshly squeezed)Produce45 ml
extra virgin olive oilPantry45 ml
sea saltSpices5 g
black pepper (ground)Spices1 g
per serving
Nutrition
421kcal
- Carbs
- 14 g
- Proteins
- 33 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Mixing bowl ×2
Whisk
step by step
Method
- Step 1
Cook the bacon
- Chop the bacon and cook in a frying pan until nice and crispy.
- Remove the bacon and set it aside, keeping the rendered fat in the pan.
- Step 2
Cook the chicken
- Season both sides of the chicken with salt and pepper.
- Cook the chicken in the bacon fat until cooked through.
- Shred or chop the chicken.
- Step 3
Make the lemon dressing
- Combine the lemon juice, extra virgin olive oil, salt and pepper in a small bowl.
- Shake or whisk until well combined.
- Step 4
Prepare the vegetables
- Chop the romaine lettuce.
- Dice the avocados and chop the green onions and dill.
- Step 5
Assemble the salad
- In a large bowl, combine the romaine, chicken, avocado, corn, bacon, chives and dill.
- Drizzle the dressing over the salad and toss gently.
- Top with the hard-boiled eggs and serve immediately.