This avocado chicken salad is a healthy, protein-packed recipe made with tender chicken, creamy avocado, crispy bacon, corn, and fresh herbs. Tossed in a light lemon dressing, it’s perfect for meal prep, quick lunches, or a refreshing summer dinner. Naturally gluten-free, low carb, and full of flavor, this salad is a family favorite.
Ingredients
Salad
- 2 large cooked chicken breasts, shredded or chopped
- 2 large ripe avocados, peeled and diced
- 1 cup corn kernels (from 1 cooked cob)
- 6 oz lean bacon, cooked and chopped
- ¼ cup chives or green onion, finely chopped
- 2 Tbsp fresh dill, chopped (or to taste)
- 2 hard-boiled eggs, optional, halved or quartered
Lemon Dressing
- 3 Tbsp freshly squeezed lemon juice
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- ⅛ tsp black pepper
Instructions
- Prepare the Chicken: Dice or shred the cooked chicken breasts and place them in a large mixing bowl.
- Add Avocado: Peel, pit, and dice the avocados into bite-sized pieces. Add them to the bowl with the chicken.
- Combine Salad Ingredients: Add the corn, chopped bacon, chives (or green onion), and fresh dill.
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss gently to combine. Serve with hard-boiled eggs on top if desired.
Why You’ll Love This Recipe
- Packed with protein and healthy fats.
- Fresh, vibrant flavors from avocado, lemon, and herbs.
- Naturally gluten-free and keto-friendly.
- Perfect for meal prep, picnics, or quick lunches.
Tips
- Use rotisserie chicken for convenience.
- Toss avocados gently to keep them from mashing.
- Freshly cooked corn adds the best flavor, but canned or frozen corn works too.
- Add the dressing right before serving to keep the salad fresh.
Variations and Substitutions
- Protein Swap: Replace chicken with turkey or leftover grilled meat.
- Dairy Boost: Add feta or mozzarella for extra creaminess.
- Veggie Add-Ins: Try cherry tomatoes, cucumber, or bell peppers.
- Lighter Option: Skip the bacon or use turkey bacon.
FAQs
How long does this salad last?
It’s best enjoyed fresh but can be stored in the fridge for up to 2 days.
Can I make it ahead?
Yes, prep the chicken, bacon, and corn ahead of time. Add avocado and dressing just before serving.
Is this recipe healthy?
Yes, it’s full of lean protein, heart-healthy fats, and fresh vegetables.
Serving
- Serve as a main dish for lunch or dinner.
- Pair with whole-grain bread, pita, or lettuce wraps.
- Great as a side dish for barbecues or potlucks.
Suggestions
- Top with sunflower seeds or nuts for crunch.
- Add a sprinkle of paprika or chili flakes for extra flavor.
- Serve chilled for a refreshing summer salad.
Avocado Chicken Salad
6
servings15
minutesIngredients
Salad
2 large cooked chicken breasts, shredded or chopped
2 large ripe avocados, peeled and diced
1 cup corn kernels (from 1 cooked cob)
6 oz lean bacon, cooked and chopped
¼ cup chives or green onion, finely chopped
2 Tbsp fresh dill, chopped (or to taste)
2 hard-boiled eggs, optional, halved or quartered
Lemon Dressing
3 Tbsp freshly squeezed lemon juice
3 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
⅛ tsp black pepper
Directions
- Prepare the Chicken: Dice or shred the cooked chicken breasts and place them in a large mixing bowl.
- Add Avocado: Peel, pit, and dice the avocados into bite-sized pieces. Add them to the bowl with the chicken.
- Combine Salad Ingredients: Add the corn, chopped bacon, chives (or green onion), and fresh dill.
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss gently to combine. Serve with hard-boiled eggs on top if desired.
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