Chicken Corn Avocado Salad
The salad of the summer: a new and improved chicken salad!
Ingredients
- 3 ripe avocados
- 3 ears of sweet corn
- 1/2 pound chicken tenders cooked until done
- 3/4 cup chopped up bacon
- 2 tablespoons taco seasoning
- 2 tablespoons avocado oil
- 1/3 cup olive oil
- Juice of a lemon
- 1/4 cup cilantro chopped fine
- 1 tablespoon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons white wine vinegar
Instructions
- Whisk together ingredients for dressing and set aside.
- Boil sweet corn for 8-9 minutes, then remove from water to cool
- Coat chicken in oil and taco seasoning. Cook / air fry until done then set aside to rest.
- Cut off sweet corn, make sure to scrape the caviar under the kernels! Add to a large bowl.
- Add diced chicken, diced avocados, chopped bacon (and any cilantro that is left.)
- Coat salad in dressing, serve immediately.