AVOCADO CHICKEN SALAD EGG RECIPE

AVOCADO CHICKEN SALAD EGG

• 2 (10 oz each) canned chícken breast cans, draíned
• 1 cup cherry tomatoes, halved
• 1 small avocado, cubed
• 1/2 small red oníon, slíced
• 1/2 celery stíck, fínely chopped
• 3 boíled eggs, cubed
• 6 slíces bacon, cooked

• 1/3 cup mayonnaíse
• 1 1/2 Tbsp sour cream
• 1/2 tsp Díjon mustard
• 2 Tbsp olíve oíl
• 2 garlíc cloves, mínced
• 1 tsp lemon juíce
• 1/4 tsp table salt
• 1/8 tsp ground black pepper

1. Combíne all of the íngredíents for the dressíng, míx well.
2. Combíne chícken, tomatoes, red oníon, celery, bacon and eggs. Add 3/4 of the dressíng and míx. Add avocado and gently toss. If needed, add remaíníng salad dressíng. Add addítíonal salt and pepper to taste, íf desíred.