Lemon Dill Avocado Chicken Salad

I wish I was one of those people with their own flourishing herb garden. But I’m not. This means I never make this simple salad recipe as much as I crave it. This mayonnaise-less chicken salad revolves around a bright dill herbs. Until now.

Versions of this chicken salad recipe can be found all over the internet. But the Olive This! version uses Dill Olive Oil and Sicilian Lemon Balsamic Vinegar. Both of which are extremely versatile and can be found in my pantry at any moment.

Ingredients

• 2 chicken breasts
• 2 ears of corn
• 6 slices of bacon
• 1 avocado
• 2 eggs, hard boiled
• green onion, just the green parts
• 3 tablespoons Olive This! Wild Anithos Dill Olive Oil
• 1/4 cup Olive This! Sicilian Lemon Balsamic Vinegar
• Salt & Pepper

Directions

Marinate the chicken breasts in the lemon balsamic vinegar, reserving 3 tablespoons for later, while you are preparing the rest of the ingredients. Bake the bacon on a sheet pan in the oven in a 400 degree oven for 25 minutes.

Next grill the corn and chicken breasts. When the corn is done and cool enough to touch cut the kernels from the cob. When the bacon is finished and cool enough to touch, crumble it. Cut the grilled chicken breasts into medium sized chunks. Cut the avocado into chunks.

To make the dressing mix the lemon and dill and salt and pepper to taste.

Combine all ingredients in a bowl and toss with the dressing. Salt and pepper it to taste. Sprinkle with the green onions and serve. Makes 4 servings.

Have a comment?  We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).