Shred or dice the cooked chicken breasts and place into a large mixing bowl.
Add 1 cup of freshly cooked corn that has been cut off the cob. Toss in the fresh chives, chopped bacon and fresh dill. Pit and peel the avocado, slice into bite sized pieces adding them to the bowl.
Combine dressing ingredients in a small bowl and stir to combine. Drizzle over the salad and toss to combine all ingredients. Top the salad with quartered wedges of hard boiled eggs before serving.
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