4.9 from 1,527 votes
Avocado Chicken Salad
This Avocado Chicken Salad recipe is a keeper! It's beyond easy, since we use rotisserie chicken (can use left over, canned, or baked chicken breast too. The simple lemon dressing perfectly complements the creamy avocado and the irresistible bites of bacon and corn add the crunchy crew we all love. The boiled egg is optional but adds extra protein! Each serving of this salad is about 1 cup (perfect for a side dish).
Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
Calories: 324 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
American
Ingredients
Avocado Chicken Salad Ingredients:
- 2 large cooked chicken breasts shredded or chopped
- 2 large avocados
- 1 cup corn from 1 cooked cob
- 6 oz lean bacon cooked and chopped
- 1/4 cup chives (or green onion), chopped
- 2 Tbsp 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
Instructions
- Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in chopped green onion, chopped bacon, and fresh Dill.
- Make the dressing - add the ingredients in a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.
Cup of Yum
Notes
- *Use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper, or use well-drained canned chicken.**For a healthier salad, you can use uncured turkey bacon which tastes amazing but has less fat.
- Make-ahead - Mix all the ingredients except the avocado and hard-boiled egg. Cover and refrigerate until ready to serve. Add the avocado and egg just before serving.
- Storage - To store leftovers, cover the dish with plastic wrap, ensuring the wrap is touching to top of the salad to slow the browning of the avocado pieces. Store in the fridge for 3-4 days.
Nutrition Information
Calories
324kcal
(16%)
Carbs
12g
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Cholesterol
49mg
(16%)
Sodium
1002mg
(42%)
Potassium
542mg
(15%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
261IU
(5%)
Vitamin C
12mg
(13%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbs | 12g | |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 49mg | 16% |
| Sodium | 1002mg | 42% |
| Potassium | 542mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.