Avocado Chicken Salad

INGREDIENTS

DRESSING:

•  3 tablespoons fresh lime or lemon juice (or a combination of both) 
•  2 tablespoons olive oil 
•  1/2 teaspoon salt (I use coarse, kosher salt) 
•  Pinch black pepper (I use coarsely ground pepper) 

SALAD:

•  2 cups chopped, cooked chicken (see note) 
•  1 cup corn kernels, fresh (cooked) or frozen and thawed 
•  2 medium/large ripe avocados, peeled and diced 
•  1/4 cup finely chopped red onion 
•  1/4 cup chopped fresh cilantro or parsley 

OPTIONAL ADD-INS:

•  Halved cherry tomatoes 
•  Cooked, crumbled bacon 
•  Feta cheese 

INSTRUCTIONS

1. In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well. 
2. Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed. 
3. Serve immediately.

From Mel's Kitchen Cafe

Note:  I used all of the optional add-ins.  We LOVED it!  For the chicken, I used Mel's Lemon Garlic Grilled Chicken which I will post.