In a small mixing bowl, whisk lemon juice, maple syrup, mustard, olive oil, salt, and pepper, mix well and set aside.
Place the eggs in a saucepan and cover them with water by an inch. Cover with lid and bring to a boil over medium heat.
Boil for 10-12 minutes. Remove the eggs with a slotted spoon and run under cold running water. Peel and chop them; set aside.
Chop chicken or use two forks shred and pull the chicken apart. Slice the avocado in half lengthwise around the seed.
Open the halves to expose, remove the pit, at this point you can either scoop the flesh out of it using a spoon or gently make a cross-hatch pattern using a sharp knife.
Use a spoon to scoop out the cubes. Be careful not to break through the peel. Next, finely chop the green onion and cilantro.
Place the shredded chicken, chopped avocados, corn, green onion, and cilantro.
Stir in the dressing and toss well until thoroughly combined. Arrange sliced boiled eggs on top and garnish with more cilantro.
Video
Notes
Substitutes:
Make your own shredded chicken if you prefer over rotisserie
Frozen or canned corn.
Honey in place of maple syrup
Lemon or lime juice. We prefer fresh.
Storage:Place leftovers in a container and store in the fridge for up to 3 days. You can freeze for up to 3 months. Consider adding the avocado's when ready to eat to prevent them from browning.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.