Prepare the Ingredients: Chicken: Cook the chicken breasts and chop or shred them into bite-sized pieces. If you're using leftover chicken, ensure it's warmed up if you prefer a warm salad.

Bacon: Fry the bacon until crispy, then let it cool on paper towels before chopping.

Corn: Boil the corn cob until tender, then slice off the corn kernels. Alternatively, you can use canned corn, drained and rinsed.

Eggs: Hard boil the eggs, cool them under cold running water, peel, and quarter or halve them.

Assemble the Salad: In a large salad bowl, combine the chopped chicken, diced avocados, corn, crispy bacon, chives or green onions, and dill.

If using, add the hard-boiled eggs to the salad.

Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, sea salt, and black pepper until well combined.

Dress the Salad: Drizzle the lemon dressing over the salad and gently toss to ensure all ingredients are evenly coated. Adjust seasoning with additional salt and pepper if necessary.

Serve: Serve the salad immediately to prevent the avocados from browning. If you plan to serve it later, squeeze a little extra lemon juice over the avocados or cover the surface of the salad with plastic wrap to minimize air exposure.