Ingredients
Salad Ingredients
- ▢ 2 Cups Rotisserie Chicken Breastshredded or chopped
- ▢ 4 Hard-boiled Eggs peeled and chopped
- ▢ 2 Large Avocados
- ▢ 1½ Cup Corn drained
- ▢ 3-4 Green Onions sliced
- ▢ 2 Tbsp Cilantro chopped
Lemon Dressing:
- ▢ 2 Tbsp Freshly Squeezed Lime Juice
- ▢ 1 Tsp Maple Syrup
- ▢ 1 Tsp Dijon Mustard
- ▢ 3 Tbsp Extra Virgin Olive Oil
- ▢ Kosher salt and pepper, to taste
- In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper, mix well and set aside.
- Place the eggs in a saucepan and cover them with water by an inch. Cover with lid and bring to a boil over medium heat.
- Boil for 10-12 minutes. Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.
- Chop chicken or use two forks shred and pull the chicken apart. Slice the avocado in half lengthwise around the seed.
- Open the halves to expose, remove the pit, at this point you can either scoop the flesh out of it using a spoon or gently make a cross-hatch pattern using a sharp knife.
- Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the green onion and cilantro.
- Place the shredded chicken, chopped avocados, corn, green onion, and cilantro.
- Stir in the dressing and toss well until thoroughly combined. Arrange sliced boiled eggs on top and garnish with more cilantro.
- Make your own shredded chicken if you prefer over rotisserie
- Frozen or canned corn.
- Honey in place of maple syrup
- Lemon or lime juice. We prefer fresh.
Storage:Place leftovers in a container and store in the fridge for up to 3 days. You can freeze for up to 3 months. Consider adding the avocado’s when ready to eat to prevent them from browning.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
