4 hard boiled eggs, diced
12 to 16 ounces chicken breasts, chopped or shredded
2 avocados, diced
1 cup corn, (I use canned corn)
8 bacon slices, cooked to a desired crispness and chopped
1 small red onion, chopped
FOR THE CREAMY LEMON DILL SALAD DRESSING:
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh dill
1 1/2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Add all the Salad ingredients to a large mixing bowl; mix gently just to combine and set aside. In a mixing bowl combine all the Salad Dressing ingredients; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined. Add as much of the salad dressing as you prefer over the prepared Avocado Chicken Egg Salad; gently toss until well combined. Served immediately or refrigerate until ready to use.