1-First, start by dicing or shredding your cooked chicken breasts and placing them in a large bowl. This sets the base for all the flavors to mix in nicely, and using rotisserie chicken makes it super quick if you’re in a hurry. I love how this step lets you use whatever chicken you have on hand, like baked or canned for even more ease.

2-Next, peel and cut 2 ripe avocados into bite-sized pieces, then add them to the bowl along with 1 cup of corn, 1/4 cup of chopped chives or green onion, 6 ounces of cooked lean bacon, and 2 tablespoons of chopped dill. Gently mix everything to keep the avocado’s texture intact it’s all about that creamy goodness! If you’re adding hard-boiled eggs, quarter them and set them aside for now.

3-In a separate bowl, whisk together 3 tablespoons of freshly squeezed lemon juice, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/8 teaspoon of black pepper to create the dressing. This zesty mix ties everything together beautifully, and I always taste it as I go to get it just right. Pour the dressing over the salad ingredients and toss gently until everything is combined.

4-If you’re using hard-boiled eggs, add them last and stir carefully to avoid breaking them up. For variations, remember you can substitute chicken with options like shrimp or chickpeas to make it your own. Chill the salad in the refrigerator for 10-15 minutes before serving to let the flavors meld that’s my secret for making it even tastier!