Chicken, avocado and egg salad


2 large chicken breasts, cooked and chopped
2 large avocados, diced
1 cup of corn (freshly cooked corn is best)
6 ounces cooked and chopped bacon
¼ cup chives or green onion, chopped
2 tbsp. chopped dill
2 hard-boiled eggs, quartered
Lemon vinaigrette:

3 tablespoons fresh lemon juice
3 tbsp. extra virgin olive oil
1 tsp. salt
⅛ tsp pepper


Shred the cooked chicken breasts and add them to a large bowl.
Add avocado, corn, ¼ cup chopped green onion, chopped bacon and 2 tablespoons dill.
In a bowl, combine all dressing ingredients.
Pour dressing over salad and toss.
Garnish with sliced hard-boiled eggs just before serving.