This is my all-time most liked, pinned and shared recipe. And for good reason! It’s SUPER simple and quick to make, but really really delicious. It’s great on it’s own, or in a delicious ciabatta bun. (Or any other bread, really.) I love to take this on picnics and if I do, I’ll leave out the avocado and bring one with me to slice fresh when we eat. This dish really screams summer to me and we have so many memories associated with it- lake visits, swimming with friends, picnics at the park, 4th of July… It’s definitely one of our favorites! Give it a try and let me know how it goes!
Prep: 15 minutes
Serves: 6-8 (Depends how you serve it. It’ll go farther on sandwiches.)
6 organic chicken breasts, grilled, seasoned with salt, pepper and garlic
5-6 green onions, diced
1 package bacon
2 avocados, cubed
2-3 tablespoons organic or homemade mayo
salt and pepper to taste
-Preheat oven to 400 and bake bacon on a cookie sheet until slightly crispy. When finished, transfer to a lined plate and blot excess grease. Finely chop.
-Grill the chicken (I used garlic, salt, pepper and onion. Pretty basic.) and let rest. Cube when cooled.
-Dice green onions and cube the avocado. Combine all ingredients in a bowl and add mayo. Start small and add more if you need to. I don’t put very much at all, as you can tell in the photo. Just enough to give it a little moisture. Salt and pepper to taste. Serve with sandwich buns or alone.
This is also really yummy leftovers, so it can be eaten at any temperature. Warm, cold or room temp.