Avocado Chicken Salad


2 avocado (cut into pieces)

450g skinless & boneless chicken breast

2 eggs

1 cup whole kernel corn

½ cup chopped spring onion

4 slices streaky bacon (cut into pieces)


2 tbsp lemon juice

2 tbsp extra virgin olive oil

¼ tsp salt

¼ tsp coarsely ground black pepper

Preparation Instructions:

  1. Hard boiled the eggs. Shelled and sliced into 6 pieces each.
  2. Poach the chicken breast. Remove and leave to cool enough to handle before shredded into bite-sized pieces.
  3. Heat up a non-stick pan. Saute the bacon until crispy and golden brown. Remove and drained on paper towel to absorb the excessive oil.
  4. Add avocado, shredded chicken breast, hard-boiled eggs, whole kernel corn, chopped spring onion and crispy bacon into a mixing bowl.
  5. In a small bowl, add in lemon juice, extra virgin olive oil, salt and coarsely ground black pepper. Whisk to combine.
  6. Pour the dressing into the mixing bowl. Gently toss to combine.
  7. Serve.



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