Description
A creamy, protein-rich salad made with chicken, eggs, avocado, crispy turkey bacon, and corn, all tossed in a zesty lemon-dill dressing. Perfect for sandwiches, wraps, or a light, refreshing meal.
Ingredients
Scale
- 4 hard-boiled eggs, diced
- 12–16 oz cooked chicken breast, chopped or shredded
- 2 ripe avocados, diced
- 1 cup corn kernels (fresh or canned, drained)
- 8 slices turkey bacon, cooked and chopped
- 1 small red onion, finely chopped
For the Dressing:
- ⅓ cup mayonnaise
- ⅓ cup sour cream (or Greek yogurt)
- 2 tbsp fresh dill, chopped
- 1½ tbsp lemon juice
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Boil the Eggs: Cook eggs for 10-12 minutes, then place them in ice water. Peel and dice.
- Cook the Turkey Bacon: Fry until crispy, then chop into small pieces.
- Prepare the Chicken: If not using pre-cooked chicken, season and cook the breasts before chopping.
- Chop the Ingredients: Dice avocados, chop the onion, and drain the corn.
- Make the Dressing: Whisk together mayo, sour cream, lemon juice, mustard, dill, salt, and pepper.
- Combine Everything: In a large bowl, mix eggs, chicken, avocado, corn, bacon, and onion. Add dressing and toss gently.
- Serve or Store: Enjoy immediately or refrigerate for up to 5 days.
Notes
- Swap Greek yogurt for sour cream for a healthier option.
- Add diced celery or bell peppers for extra crunch.
- Best served chilled; refrigerate for at least 30 minutes for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American