Avocado Chicken Egg Salad (Print Version)

# Ingredients:

→ Salad

01 - 1 small chopped red onion
02 - 2 avocados diced up
03 - chicken breast (12-16 ounces), cooked and pulled apart or sliced
04 - 8 bacon strips, cooked crisp then broken into bits
05 - 4 eggs, boiled hard and cut up
06 - 1 cup corn

→ Creamy Dressing

07 - 2 teaspoons Dijon mustard
08 - ¼ teaspoon black pepper and salt
09 - ⅓ cup sour cream
10 - 1½ tablespoons lemon juice
11 - ⅓ cup mayo
12 - 2 tablespoons chopped fresh dill

# Instructions:

01 - Now add as much dressing as you like to the bowl of salad. Toss carefully to mix it all up. Eat right away or stick it in the fridge.
02 - Grab sour cream, mayo, fresh dill, mustard, lemon juice, salt, and pepper. Whisk 'em in a bowl til it's one smooth mix.
03 - Throw the onion, avocados, corn, bacon, eggs, and chicken into a big bowl. Mix gently so you don't smush anything.

# Notes:

01 - This filling dish brings chicken, egg, and avocado together with crunchy bacon bits. All tied up in a fresh, zippy dill dressing.

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