Avocado Chicken Salad
🥑 Avocado Chicken Salad
Creamy, hearty, and mayo-free — this protein-packed salad is full of fresh flavor, crunchy bacon, and creamy avocado.
👩🍳 Recipe by: Natasha Kravchuk
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 (about 1 cup each)
Skill Level: Easy
Cuisine: American
Category: Salad, Main, Side
🛒 Ingredients
Salad:
- 2 large cooked chicken breasts, shredded or chopped
- 2 ripe avocados, peeled, pitted, and cubed
- 1 cup corn (from 1 cooked cob or canned/frozen and drained)
- 6 oz lean bacon, cooked and chopped
- ¼ cup chopped chives or green onion
- 2 tablespoons chopped fresh dill (or to taste)
- 2 hard-boiled eggs (optional), halved or quartered
Lemon Dressing:
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt (or to taste)
- ⅛ teaspoon black pepper
🥗 Instructions
- Prep Chicken & Avocados:
Dice or shred chicken and cube the avocados. Place both in a large bowl. - Add Mix-Ins:
Stir in corn, bacon, chives (or green onions), and fresh dill. - Make the Dressing:
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. - Combine:
Pour the dressing over the salad and gently toss to combine. - Top with Eggs (Optional):
Add halved or quartered hard-boiled eggs before serving.
💡 Recipe Notes & Variations
- Chicken Options: Use rotisserie, baked, canned, or leftover chicken.
- Bacon Swap: Try turkey bacon for a lighter option.
- Dairy-Free: Omit eggs if desired.
- Add-Ins: Mix in cherry tomatoes, red peppers, or jalapeño for spice.
- Make-Ahead Tip: Assemble everything but the avocado and eggs; add just before serving to keep fresh.
🧊 Storage Tips
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Prevent Browning: Press plastic wrap directly onto the surface of the salad to minimize avocado discoloration.
📊 Nutrition (Per Serving)
- Calories: 324
- Carbs: 12g
- Protein: 26g
- Fat: 20g
- Fiber: 6g
- Sugar: 1g