Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing

IngredientsFOR 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 NotesWW 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.

This Recipe adapted from >>>> Click Here

Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing
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