Thanks to my friend Cheryl, we decided to try this recipe: https://natashaskitchen.com/2017/07/28/avocado-chicken-salad-recipe/ Our modifications: first, instead of two cooked chicken breasts, we used half of a rotisserie chicken, shredded and mainly without skin. Second, for the bacon, we used half of a 2.1 oz package of precooked bacon (about 6 strips), which we microwaved for 60 seconds before crumbling (see Note below)Third, we used 1 cup canned corn (which we rinsed and drain) instead of freshly cooked corn kernels. Fourth, we served the salad over a bed of baby spinach. Finally, we garnished the salad with medium-boiled eggs, recipe here: https://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-video-202415 (Apr. 2018)
Note: If you use crumbled bacon, remember that it will add salt to the salad. Once you add the bacon, taste the salad before deciding whether to add more salt.
Cooking Adventures 