Chicken salad with eggs and avocado

Delicious and refreshing salad made of leftover fried or cooked chicken, blended with avocado bites, hard cooked egg and spring onions.
The combination of the chicken, avocado, egg, and onion is a classic flavor profile that is sure to please.
The addition of the mint and garlic dressing gives the salad a bright and flavorful kick.

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Tips: You can add some crumbled bacon if you want a more savory flavor.

Time: 15 min (4 persons)

Ingredients:
450 g (1 pound) leftover fried or cooked chicken
1 bunch of spring onions
1 big red onion
2 avocados
4 hard cooked eggs

Dressing:
2 dl (1 cup) mayonnaise
1 dl (1/2 cup) sour cream
2 cloves of garlic
½ bunch of mint
salt and pepper

Recipe salad:
Cut 450 g (1 pound) leftover fried or cooked chicken chicken in cubes
Trim and slice thinly 1 buch of spring onions, add to chicken
Chopp the red onion and blend with chicken and spring onions
Remove 2 avocados from skin and cut in cubes
Add avocado cubes to chicken and onions
Chopp 4 eggs and blend with chicken, avocados and onions

Recipe dressing:
Chopp 2 cloves of garlic
Pick leaves of mint and chopp
Blend 1 dl (1/2 cup) sour cream with 2 dl (1 cup) mayonnaise
Add chopped garlic and mint to mayonnaise mix and blend well
Season with salt and pepper
Sprinkle a little chopped onions on the salad and serve with a bit avocado on top