Begin by shredding or chopping your cooked chicken breasts into bite-sized pieces. Place the chicken in a large mixing bowl.

Next, peel, pit, and chop your ripe avocados into a chunky texture. Add the chopped avocados to the bowl with the chicken.

Gently fold in the cooked corn, chopped chives, crispy bacon, and fresh dill, ensuring everything is combined without mashing the avocados.

In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, sea salt, and black pepper.

Drizzle the dressing over the combined salad in the large bowl. Toss everything gently until evenly coated.

If desired, garnish with slices of hard-boiled eggs for extra protein and visual appeal.