CHICKEN AVOCADO, EGG
AND BACON SALAD
This was such a tasty, satisfying salad. I loved it.
We finished it between my husband and me in two days, but typically this
could serve about 5 people in one sitting.
3 cups diced,
cooked chicken (750 mL)
1 California avocado, peeled, seeded and
chopped
2 tbsp fresh lemon juice (30 mL)
1 red bell pepper, chopped
4 hard-boiled eggs, coarsely chopped
(divided)
2 slices bacon, cooked chopped
Dressing:
1/2
cup mayonnaise (125 mL)
1 tsp spicy brown mustard, OR (5 mL)
any mustard you have on hand
1/2
tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
In
large salad bowl place chicken. In
another small bowl, toss avocado and lemon juice gently. Add to chicken along with red pepper. Prepare the hard-boiled eggs and set aside.
Dressing: In small bowl, whisk together mayonnaise,
spicy brown mustard, OR alternative, salt and black pepper.
Pour
the dressing over the chicken and vegetables and combine. Gently fold in most of the hard-boiled eggs,
keeping aside some for garnishing the top of the salad along with the bacon
bits. Cover salad bowl with plastic wrap
and chill in the refrigerator until serving time.
Yield: 5 servings
1
serving
443.1
calories
33.5
g protein
31.5
g fat
0.5 g fiber
5.5
g net carbs
As an
Amazon Associate, I earn from qualifying purchases. Here is my
Amazon store for more of my favorite products: AMAZON
STORE Thank you for your support. Amongfriends.us/Findourbeautifulrecipebooks