Chicken Avocado Salad Recipe
This Chicken Avocado Salad is a fresh and satisfying dish packed with creamy avocado, juicy chicken, crisp bacon, and sweet corn, all tossed in a light, flavorful dressing. It’s the perfect balance of textures and flavors, making it a go-to for a hearty yet refreshing meal.
Equipment
- Large mixing bowl
- Sharp knife
- Small bowl
- Cutting board
- Spoon for mixing
- Salad tongs
Ingredients
Avocado Chicken Salad
- 1 corn, from 1 cooked cob
- 2 large cooked chicken breasts, shredded or chopped
- 2 tbsp Dill, chopped, or to taste
- ¼ cup Chives, (or green onion), chopped
- 6 oz lean bacon, cooked and chopped
- 2 large avocados
Lemon Dressing
- 3 tbsp extra virgin olive oil
- ⅛ tsp black pepper
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp sea salt, or to taste
Instructions
- Dice or shred the cooked chicken and place it in a large bowl.
- Peel, pit, and slice the avocados into bite-sized pieces before adding them to the bowl.
- Toss in the cooked corn, chopped green onion, crispy bacon, and fresh dill.
- In a separate small bowl, whisk together the dressing ingredients until well combined.
- Drizzle the dressing over the salad and gently toss everything together to coat evenly.
- Serve immediately with slices of hard-boiled egg if desired.
Notes
- For extra flavor, grill the chicken breasts before dicing them.
- Swap bacon for turkey bacon or omit it for a lighter version.
- If your avocados are too firm, let them ripen at room temperature before using.