Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing

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• 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

1. Add all the Salad ingredients to a large mixing bowl; mix
   gently just to combine and set aside.
2. 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.
3. Add as much of the salad dressing as you prefer over the
   prepared Avocado Chicken Egg Salad; gently toss until well combined.
4. Served immediately or refrigerate until ready to use.

WW FREESTYLE POINTS: 7

• To lower your points down to 4, use turkey bacon, fat free
  sour cream, and fat free mayonnaise. 

HOW TO STORE EGG SALAD 

• Store egg salad in an airtight container and keep in the
  fridge for 4 to 5 days.

This Recipe adapted from >>>> Click Here

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