Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is one of the best shortcuts for this recipe. It's flavorful, saves on prep time, and blends perfectly with the creamy avocado and lemony dressing.

How can I keep the avocado from turning brown?

Toss the diced avocado in the lemon dressing immediately after cutting. The citrus slows oxidation. If storing, press a piece of plastic wrap directly onto the salad surface to minimize air contact.

Can I make this salad ahead of time?

You can prep most ingredients in advance, but add avocado and dressing just before serving for the best texture and color. Mix everything else ahead, and the salad will come together in a flash at mealtime.

Is this salad gluten-free?

Yes, every ingredient in this salad is naturally gluten-free—as long as your bacon is gluten-free, which most are. Always double-check packaging if you have celiac disease or gluten sensitivity.

Avocado Chicken Salad Recipe

Name: Avocado Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 large cooked chicken breasts, shredded or chopped; 2 large avocados, peeled, pitted, and diced; 1 cup corn (from 1 cooked cob); 6 oz lean bacon, cooked and chopped; 1/4 cup chives or green onion, chopped; 2 Tbsp fresh dill, chopped (or to taste); 2 hard-boiled eggs (optional), halved or quartered; 3 Tbsp lemon juice, freshly squeezed; 3 Tbsp extra virgin olive oil; 1 tsp sea salt (or to taste); 1/8 tsp black pepper

Description

This Avocado Chicken Salad is a healthy and satisfying main-course salad featuring juicy chicken, creamy avocado, crispy bacon, fresh corn, herbs, and a vibrant lemon dressing. Ready in just 15 minutes, it’s a perfect quick meal for lunch or dinner, packed with nutrients and bold flavors.

Ingredients

Units Scale

Salad

2 large cooked chicken breasts, shredded or chopped
2 large avocados, peeled, pitted, and diced
1 cup corn (from 1 cooked cob)
6 oz lean bacon, cooked and chopped
1/4 cup chives or green onion, chopped
2 Tbsp fresh dill, chopped (or to taste)
2 hard-boiled eggs (optional), halved or quartered

Lemon Dressing

3 Tbsp lemon juice, freshly squeezed
3 Tbsp extra virgin olive oil
1 tsp sea salt (or to taste)
1/8 tsp black pepper

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Instructions

Prepare the Chicken: Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl. This will be the protein base for your salad.
Prepare the Avocado: Peel and pit the 2 large avocados, then slice them into bite-sized pieces. Add them to the mixing bowl with the chicken, making sure the avocado remains chunky and intact for the best texture.
Add Remaining Salad Ingredients: Add the 1 cup of cooked corn, along with the chopped green onions (or chives), chopped bacon, and fresh dill. If you like, add the halved or quartered hard-boiled eggs to the bowl for extra richness.
Make the Lemon Dressing: In a small bowl, combine 3 Tbsp freshly squeezed lemon juice, 3 Tbsp extra virgin olive oil, 1 tsp sea salt, and 1/8 tsp black pepper. Stir well until the dressing is fully blended and smooth.
Assemble the Salad: Drizzle the prepared lemon dressing over the salad ingredients in the mixing bowl. Gently toss everything together with a large spoon or salad tongs until evenly combined. Serve immediately, garnished with extra herbs or eggs as desired.

Notes

For best flavor, use freshly cooked chicken and corn.
If making ahead, add avocado just before serving to prevent browning.
Bacon can be omitted or substituted with turkey bacon for a lighter version.
You can use rotisserie chicken for convenience.
Customize with your favorite fresh herbs or add cherry tomatoes for extra color.

Nutrition

Serving Size: 1/6 of recipe
Calories: 390
Sugar: 2g
Sodium: 580mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 4g
Protein: 24g
Cholesterol: 130mg