Momentum - Business to Business Online Magazine MOMENTUM May 2018 | Page 9

A Recipe From Jane McFaddin Cooking Corner Avocado Chicken Salad Ingredients • 2 large cooked chicken breasts shredded or chopped (you can also use Rotisserie chicken) • 2 large avocados • 1 cup corn from one (1) cooked cob • 6 oz lean bacon cooked/chopped • ¼ cup chives (or green onion) chopped • 2 T dill chopped, or to taste LEMON DRESSING • 3 T lemon juice freshly squeezed • 3 T virgin olive oil • 1 t sea salt or to taste • 1/8 t black pepper 201 Enterprise Ave, #625 League City, TX 7757 3 832-871-4448 Directions 1. Dice or shred chicken - place into a large mixing bowl 2. Peel and pit 2 large avocados, slice into bite size pieces and add to mixing bowl 3. Add 1 cup cooked corn (freshly cooked corn is best) toss in ¼ cup chopped green onions, chopped bacon and 2 T fresh Dill 4. Add dressing ingredients to a small bowl and stir to combine. 5. Drizzle over salad and toss to combine. *Serve with slices of hard boiled eggs if desired HOME . AUTO . MARINE . COMMERCIAL Pelican-Insurance.com [email protected] 832-871-4448 MOMENTUM / May 2018 8