Ingredients:

  • 2 cups cooked chicken breast, shredded or diced
  • 6 slices thick-cut smoked bacon, cooked until crisp and crumbled
  • 1 cup fresh or frozen corn kernels
  • 2 large ripe avocados
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely minced red onion
  • 1/2 cup finely diced celery
  • 1/4 cup chopped fresh cilantro (or parsley)
  • 3/4 teaspoon salt (Kosher or Sea Salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)

Instructions:

  1. In a large skillet, crisp the bacon over medium heat. Remove bacon, reserving 1 tablespoon of fat (optional), and drain the rest. Crumble the cooled bacon.
  2. Lightly sauté the corn kernels in the same pan until lightly charred (about 3-4 minutes). Set aside to cool slightly.
  3. In the mixing bowl, scoop out the avocado flesh. Add the lime juice, salt, pepper, and smoked paprika (if using). Mash vigorously with a fork until mostly smooth but still containing some small lumps.
  4. Stir the minced red onion and diced celery into the mashed avocado mixture.
  5. Gently fold in the shredded chicken and the cooled corn kernels.
  6. Add three-quarters of the crumbled bacon and most of the chopped cilantro. Gently fold everything together until just combined.
  7. Taste the salad and adjust salt, pepper, or lime juice as needed.
  8. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
  9. Garnish the salad with the remaining crispy bacon crumbles and a final sprinkle of fresh cilantro before serving.