This Avocado Chicken Salad recipe is a keeper!

SALAD INGREDIENTS

• 2 large chicken breasts
• 3 medium or 2 large avocados
• 1 cup corn (from 1 cooked cob)
• 200g Bacon, cooked and chopped
• ¼ cup Chives or spring onion, chopped
• 2 Tbsp chopped Dill
• 2 hard boiled eggs, cut in halves or quarters
• 3-4 slices mango or seeds of ½ pomegranate (optional)

LEMON DRESSING

• 3 Tbsp fresh lemon juice
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt, or to taste
• ⅛ tsp black pepper

INSTRUCTIONS:

1. Start your COBB Cooker by lighting a Cobblestone and allow to turn grey before placing a Bradley Smoker Maple bisquette on the hot cobblestone. Put the hotplate and roasting rack in place.  Season the chicken breasts with salt and pepper.  Hot Smoke in your COBB Premier with the Dome Lid on, for 1 ½ – 2 hours or when the internal temperature of the chicken reaches 74C degrees.  Cool, then dice or shred the cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped spring onion, chopped bacon, and 2 Tbsp fresh Dill.
4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg, and sliced Mango or Pomegranate (if desired)

Original recipe by Natashaskitchen.com adapted by Cobb New Zealand