Ensalada de Pollo y Aguacate

Ingredientes

• 2 cups shredded cooked chicken (see note 1)
• 1 cup corn (see note 2)
• 2 small ripe avocados (peeled and diced)
• 1/3 cup finely diced red onion (see note 3)
• 4 slices cooked bacon (crumbled)
• 1/4 cup finely chopped fresh dill (optional)
• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 lemon
• 1 heaping tablespoon honey
• 1 heaping tablespoon Dijon-style mustard
• Salt and pepper

Preparación

1. 1

   Cook Corn: Add drizzle of olive oil to a pan, then sauté frozen corn until warmed through, or grill fresh corn (see note 2). Set aside to cool.

2. 2

   Zest and Juice Lemon: Zest a lemon to get 1/2 teaspoon lemon zest and juice to get 3 tablespoons juice.

3. 3

   Make Dressing: Combine all ingredients under “Dressing” in a wide-mouth mason jar. Season with salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal and shake until well combined. Stir if honey settles at the bottom.

4. 4

   Assemble: In a large bowl, combine shredded chicken, corn, diced avocado, crumbled bacon, diced red onion, and dill (if using). Drizzle dressing over the top (add to taste; you may not need all of it) and toss to combine. Adjust seasonings if needed.

5. 5

   Enjoy immediately. This salad is best eaten the same day as it doesn’t sit well. If you want leftovers, don’t add the avocados, or they’ll get mushy. Add them to individual portions just before eating.