CHICKEN AVOCADO CORN SALAD

Tasty Chicken Avocado Corn Salad formula that is stacked with flavor and surface, prepared in with a heavenly and tart maple lime dressing. A simple chicken plate of mixed greens formula that is amazing as a side dish or served all alone.

 

This protein-stuffed chicken and avocado serving of mixed greens formula are so filling and fulfilling. Brimming with flavor with basic cilantro, maple, and lime dressing. The best ever chicken serving of mixed greens formula without utilizing any greens to keep in straightforward and simple to assemble. A simple and solid chicken plate of mixed greens formula to add to your supper table so everybody can appreciate it.

 

This chicken and avocado serving of mixed greens formula can be put away in an impermeable holder and freeze for as long as 2 months. It is ideal to not add the avocados until you are prepared to serve to keep it from carmelizing. Eliminate the plate of mixed greens a day prior and permit it to defrost in the refrigerator prior to serving.

 

Since this chicken plate of mixed greens has corn and maple syrup, it isn't keto-accommodating. To make this chicken avocado plate of mixed greens keto, you may skirt the corn and the maple. Additionally, this will make it alright to have on keto.

 

 

 

Ingredients

Salad Ingredients

• 4 Hard-boiled Eggs peeled and chopped
• 2 Tbsp Cilantro chopped
• 3-4 Green Onions sliced
• 2 Cups Rotisserie Chicken Breast shredded or chopped
• 2 Large Avocados
• 1½ Cup Corn drained

Lemon Dressing:

• 3 Tbsp Extra Virgin Olive Oil
• 1 Tsp Maple Syrup
• 1 Tsp Dijon Mustard
• 2 Tbsp Freshly Squeezed Lime Juice
• Kosher salt and pepper, to taste

 

Instructions

1. In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper, mix well and set aside.
2. 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.
3. Boil for 10-12 minutes. Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.
4. Chop chicken or use two forks shred and pull the chicken apart. Slice the avocado in half lengthwise around the seed.
5. 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.
6. Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the green onion and cilantro.
7. Place the shredded chicken, chopped avocados, corn, green onion, and cilantro.
8. Stir in the dressing and toss well until thoroughly combined. Arrange sliced boiled eggs on top and garnish with more cilantro.

 

 

source:https://healthyfitnessmeals.com