Avocado Chicken Salad Recipe (VIDEO)

This Avocado Chicken Salad Recipe has so much flavor! It’s creamy but light with the avocado and so satisfying. I know, I know chicken salad recipes usually has mayo but you will never miss it!

This Avocado Chicken Salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn

BONUS: If you’re lucky enough to have leftovers, this chicken salad tastes just as good the next day – perfect for a to-go lunch. You all are always requesting good work and school lunch ideas and I hope you love this one!

Try this chicken salad in sandwiches, pita pockets and even lettuce wraps, or simply enjoy it with a fork.

OUR LATEST VIDEOS

My son was particularly smitten with this chicken avocado salad and requested it for his birthday. It was in his top 3 requests. The other two were this shrimp dip and a cheesy breakfast sandwich. His birthday is coming up this weekend so I’ll be sure to make his dreams come true ;).

Chicken Salad Recipe in a bowl with avocado, corn, bacon, dill, chives and egg for the best chicken avocado salad

Easy Chicken Salad Recipe Ingredients!!

This Avocado Chicken Salad has such simple ingredients and you may already have everything you need to make it (I just love when that happens)!

Chicken salad ingredients for chicken avocado salad

Tips for Storing Leftovers:

Cover chicken avocado salad with plastic wrap directly over the surface of the salad (keeping the air out will prevent browning of the avocados) and refrigerate.

Serve this chicken salad as an entree, or in sandwiches, pita pockets and even as a filling for lettuce wraps. This avocado chicken salad is deliciously versatile.

Tools Used to Make this Recipe (affiliate links):

Boos Cutting Board
OXO Fruit Scoop
Wusthof Cook’s Knife

This chicken salad is a winner! It fits nearly every diet and children love it too. Everything about this is good and you’ll want that dressing on all of your salads.

This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn | natashaskitchen.com

This is one of our very favorite salad recipes; seriously tasty and easy, hearty but feel good food at the same time. It makes me want to plan a picnic and I am overdue for a picnic ;).

Salad Recipes to Explore:

Watch How to Make Avocado Chicken Salad:

We used rotisserie chicken which makes this salad super quick and easy to prepare. It’s totally ok to cook your own chicken, or use a good quality canned and well-drained chicken in a pinch.

⬇Print-Friendly Avocado Chicken Salad Recipe:

Avocado Chicken Salad Recipe

4.86 from 204 votes
Prep Time: 15 minutes
Total Time: 15 minutes
This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn | natashaskitchen.com

This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Calories: 324 kcal
Servings: 6 as a side dish

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

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

  1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
  2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

Recipe Notes

*You can 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. 

Nutrition Facts
Avocado Chicken Salad Recipe
Amount Per Serving
Calories 324 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Sodium 1002mg 42%
Potassium 535mg 15%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 1g
Protein 25g 50%
Vitamin A 5.2%
Vitamin C 14.5%
Calcium 1.7%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We hope you discover a new favorite in this recipe. It’s one of those recipes that you make once and then 50 times over. If you try it, let me know what you think in a comment below!

This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Noel Craddock
    July 16, 2018

    Can this be frozen Reply

    • Natasha
      July 16, 2018

      Hi Noel, I haven’t tried freezing it, but I don’t think it would freeze well. Everything would be mushy and discolored after defrosting. Reply

  • Gloria Alvarez
    July 15, 2018

    Tried a different recipe you posted and it was awesome. I do have a question, the chicken, do you think this salad would do well with piached chicken breast? Reply

    • Natasha
      July 16, 2018

      Hi Gloria, that would work fine 😀. Thank you for making our recipes. Reply

  • Janet
    July 15, 2018

    what does the “6 oz bacon” make in measurements-1/2 cup, 3/4? Is that precooked weight? Thanks Reply

    • Natasha
      July 16, 2018

      Hi Janet, I would say it’s about 1/2 cup of chopped cooked bacon. The 6 oz of bacon is the weight of the bacon before it is cooked (about half of a package of bacon). Reply

  • Dana
    July 15, 2018

    Made this last night but I added some chopped romaine lettuce, its a very heavy & rich salad otherwise. Roasted the corn under the broiler to bring out the sweetness of the corn. Very good salad. There was plenty and James and I ate all of it! Reply

    • Natashas Kitchen
      July 16, 2018

      I’m so happy you enjoyed that! Reply

  • Brenda Burke
    July 14, 2018

    My husband and I loved this! I left the egg out for him but added some fresh tomatoes. Will make this again and again. Thank you for sharing this amazing recipe. Reply

    • Natashas Kitchen
      July 15, 2018

      My pleasure! I’m happy you were able to make this you own versions and still love it! Reply

  • Trish
    July 14, 2018

    I saw this on a friend’s Facebook page this morning, and decided to make it for supper, since the weather is so hot. Didn’t have dill, but added finely chopped tomato and red onion, and it’s SOOO GOOD! Definitely going into my summer line up of quick light meals! Reply

    • Natasha
      July 14, 2018

      Hi Trish, thank you so much for the amazing review!! I love the idea of adding tomato and onion. yum!! Reply

  • Lynette Roth
    July 13, 2018

    This was an awesome recipe. I added 2 cups of fresh spinach. Also, I didn’t have bacon, so I substituted 2 small smoked breakfast chops. Yum! Reply

    • Natashas Kitchen
      July 13, 2018

      That’s so great Lynette! Thank you for sharing that with us! Reply

  • Wendy
    July 13, 2018

    I made this last night and it was incredible! There was so much flavor, and the creaminess of the avacado and blend of lemon with the dill makes a perfectly light dressing. I will mark this as a favorite! Reply

    • Natashas Kitchen
      July 13, 2018

      I’m so happy you found a favorite, Wendy! Thank you for sharing that with us! Reply

  • Mary
    July 12, 2018

    When I first saw the pics of this, I thought it was crab and not chicken, and for some reason, I couldn’t get that out of my mind. Tonight, I made this with krab (imitation crab meat) and it was AMAZING. The sweetness of the krab offset the tartness of the dressing and it was delicious. I’ll be making this again. Reply

    • Natashas Kitchen
      July 12, 2018

      That’s so awesome, Mary! Sounds like I’ll need to try this with crab. Thank you so much for sharing that with us! Reply

  • Carol Hermann
    July 12, 2018

    Such a yummy recipe! My family loved it! I did add a cup of canned chickpeas and finely chopped tomato too-they were great add-ins. I served the whole thing over some fresh spinach (could also used chopped romaine or bibb lettuce). Such a nice, easy summer meal! Thanks for sharing this recipe! Reply

    • Natashas Kitchen
      July 12, 2018

      You’re welcome! I’m so happy you enjoyed it. & thank you for sharing your great review! 🙂 Reply

  • Melanie
    July 11, 2018

    Wow this is an awesome recipe! I deleted the egg and added a chopped mango for a little sweet addition. So good thank you Natasha! Reply

    • Natashas Kitchen
      July 11, 2018

      What a great review! Thank you for sharing your version with us, Melanie! Reply

  • Aungkana
    July 11, 2018

    Great love watching u Reply

    • Natashas Kitchen
      July 11, 2018

      Thank you so much for following our blog! Reply

  • Cath
    July 11, 2018

    Can we replace with pesto for the dressing? Reply

    • Natasha
      July 11, 2018

      I haven’t tried but I bet that would be amazing as a pesto chicken salad! Reply

  • Pam Weldin
    July 10, 2018

    The picture shows hard-boiled eggs but there aren’t any listed in the recipe itself. How many eggs did you use for this recipe? Reply

    • Natashas Kitchen
      July 10, 2018

      Hi Pam, Yes, the boiled eggs are optional and sometimes I make the salad with eggs for extra protein and sometimes I leave them out. I do have that note in the recipe card: “Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.” It only improves the salad to add them. I hope this helps. Reply

  • Molly
    July 10, 2018

    This was sooooo delicious! Even my kids loved it. I did not have fresh dill, so I just eliminated it and it was still fantastic! Thanks! Reply

    • Natashas Kitchen
      July 10, 2018

      I’m so happy the kiddos enjoyed it! Reply

    • Sharla
      July 11, 2018

      I don’t either, but I’ll use a little bit of dried. Reply

  • July 10, 2018

    Hmmm… hard boiled eggs in the photos but not in the written recipe… Reply

    • Natasha
      July 10, 2018

      Hi Melissa, they are optional. Sometimes we use them and sometimes we don’t. It just adds extra protein. I have a note added about them in the print-friendly recipe card. Reply

  • john dalcorobbo
    July 9, 2018

    outstanding you are the best Reply

    • Natashas Kitchen
      July 9, 2018

      Aww Thanks! And you are the best for following our blog and reading our recipes! Reply

  • Sandi Engel
    July 9, 2018

    Can’t wait to try this. I do not like the typical dressings with vinegar and normally just use lemon and olive oil on my salads. This fits right in to my taste. Thanks. YUM Reply

    • Natashas Kitchen
      July 9, 2018

      That’s so great, Sandi! Reply

  • Sharon
    July 9, 2018

    This turned out great. Next time I am going to try it on a bed of fresh spinach! Thanks for the great recipe! Reply

    • Natashas Kitchen
      July 9, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • moonspinnerwa
    July 8, 2018

    I would cut the avocado last and sprinkle it with lemon juice or the dressing to keep it fresh longer. Will be making this soon. A nice summer dinner. Thanks for posting. Reply

    • Natashas Kitchen
      July 8, 2018

      Yes! The lemon juice will keep it from turning brown! Great tip for everyone! Reply

  • Tammi Numata
    July 8, 2018

    I made this delicious salad today and I really enjoyed it. It is so hot here in California that this salad is so refreshing for me. Reply

    • Natashas Kitchen
      July 8, 2018

      I agree, this salad is so great for a hot summer day! We are experiencing 100 degree weather this week ourselves! Reply

  • Lisa Smalling
    July 8, 2018

    This. Is. AMAZING! So great! I can’t wait to make it again! Reply

    • Natashas Kitchen
      July 8, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review, Lisa! Reply

  • Mandy
    July 8, 2018

    Hey Natasha! I’m so excited to try this recipe, and I tried to read through all the comments to see if this question had already been asked – but there are SO many, and when people got snotty, I got protective and kinda mad…lol

    I recently had gallbladder surgery and I’m trying to get back to keto…I thought of just leaving out the corn, but I suspect it does quite a bit for the texture of the salad…do you have ideas for substitutions that might maintain the texture/integrity of the salad?

    Thanks for all your hard work! Reply

    • Natashas Kitchen
      July 8, 2018

      Hi Mandy! That is a great question. I haven’t tried it without the corn and I’m sure it helps the texture but I think this salad would be fine if you omit it. We had several Keto dieters comment on how much they enjoyed this One writing” just made this, but left out the corn, because I’m keto. It was very good” Reply

  • Daynah Kealoha
    July 8, 2018

    What a great salad!! Love the dressing that crisp taste. Reply

    • Natashas Kitchen
      July 8, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Robin Koteskey
    July 6, 2018

    How much is a serving? a cup? Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Robin! This recipe makes six servings. I haven’t measured it by cup. 1/6th of the recipe is considered a serving 🙂 Hope this helps. Reply

  • Roseline Dugas
    July 6, 2018

    I am overwhelmed! Reply

    • Natashas Kitchen
      July 6, 2018

      Isn’t it sooo good!? Thanks for the awesome review! Reply

  • Arndis
    July 6, 2018

    Love this Avocado Chicken Salad, nok majo, which makes it perfect (i dont like majo ind nu salad)

    My familie mand friends like it.
    Its perfect in lunchbox and to have when you to camping. Just købe it.
    Simple but good.
    Like your other resipes <3

    Thank you for sharing with us <3 Reply

    • Natashas Kitchen
      July 6, 2018

      You’re so welcome, Arndis! I’m glad you enjoyed it! Reply

  • Tish
    July 5, 2018

    My cousin posted this recipe on Facebook and I brought it to a 4th of July party. After I made it I actually thought twice about bringing it because I wanted to keep it for myself! But I did bring it and it was the hit of the party! Everyone had to have the recipe. Also, I am not a big dill lover but it really gives it a little extra pop. I’m really happy I found your website, and will definitely be trying more recipes. Thank you! Reply

    • Natashas Kitchen
      July 5, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review, Tish! 🙂 Reply

  • Joan Leone
    July 5, 2018

    What is the sodium count if I leave out the bacon? Reply

    • Natashas Kitchen
      July 5, 2018

      Hi Joan, we are not nutritionists or registered dietitians. However we do use a free online nutritional calculator such as this and this one to figure out nutritional facts for you and try to be as accurate as possible. Bacon is high sodium, up to 500mg per ounce! We used lean bacon for this recipe and that number is still pretty significant. I hope this helps 🙂 Reply

      • Lucy
        July 7, 2018

        I leave the bacon out altogether and still tastes amazing! Reply

        • Natashas Kitchen
          July 7, 2018

          Awesome! I’m happy it worked out well for you! Reply

  • Rhonda Stout
    July 5, 2018

    1002 mg sodium tho ??? Reply

    • Natashas Kitchen
      July 5, 2018

      Yes! The bacon adds to that greatly. Omitting the bacon will help that number a ton! Reply

  • Rona
    July 4, 2018

    Hello Natasha! I just wanted to let you know I made this salad and it’s DELICIOUS!! I don’t miss the mayo at all 🤓! Reply

    • Natashas Kitchen
      July 4, 2018

      That’s so great! I’m so glad you enjoyed it! Reply

  • Becka
    July 4, 2018

    Thank you for the recipe. I just found out I need to fix my cholesterol and lower my sugar and I think this is gonna be something I can use to help that. Once again Thank you. Reply

    • Natashas Kitchen
      July 4, 2018

      You’re so welcome, Becka! Reply

    • July 4, 2018

      leave out the bacon and oil to do so. The best way is to make this veggie by replacing the chicken with say black beans and put spice in it and use a pure guacamole dressing for it or another dressing with no oil
      for best results Reply

  • Deaf258
    July 3, 2018

    Looks so good! I can’t eat bacon or chicken meat, but I will be trying that with shrimp and smoked salmon or coconut “bacon”!

    Fyi, instead of boiling the eggs, bake them in the shells in the oven at 350ºF for 28 minutes in muffin pans, put them eggs in a bowl of ice water to cool them down, and their shells are easier to peel. The baked eggs tastes 100Xs better than boiled eggs! Reply

    • Natashas Kitchen
      July 3, 2018

      Thank you for that wonderful tip, Can’t wait to try that! Reply

  • Tracie Ennis
    July 1, 2018

    We’ve been looking for low/no carb dinners, so we doubled the recipe to have as an entree for 4 people, however we lowered the dill to a scant tsp total. It didn’t look like it would be enough, but it was VERY filling! Definitely one to do again! =) Reply

    • Natashas Kitchen
      July 2, 2018

      That is so great Tracie, I’m so glad you enjoyed it! Reply

  • Nini Boratto
    July 1, 2018

    Thank you soooo much for this amazing recipe , so simple yet so flavorful . Being a new cook I’m always looking for variety . My mom loved it and she’s my hardest critic. Can’t wait to try more of your recipes . Again much thanx Reply

    • Natashas Kitchen
      July 2, 2018

      You’re welcome! I’m so happy you enjoyed it, that’s the best! Reply

  • Marie-Paule
    July 1, 2018

    Could this be made ahead of time and stored in Refrigerator the night before? Reply

    • Natasha
      July 1, 2018

      Hi Marie, yes that would work great! This chicken salad refrigerates well 🙂 Reply

  • Marie-Paule
    July 1, 2018

    Could this be made ahead of time/night before? Reply

    • Natasha
      July 1, 2018

      Hi Marie, we have really enjoyed leftovers of this chicken salad and it does keep well refrigerated for the next day. Reply

  • Brenda
    June 30, 2018

    I thought I saw boiled eggs in this salad? Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Brenda! Yes, the boiled eggs are optional and sometimes I make the salad with eggs for extra protein and sometimes I leave them out. Reply

      • PA
        July 2, 2018

        Wish you would state that in your recipe then.. don’t show it one way then give a different recipe. A bit lazy. I am a cook ..but you have many beginners learning. Help out your readers. Reply

        • Natasha
          July 2, 2018

          Hi PA, I do have that note in the recipe card: “Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.” It only improves the salad to add them. Reply

        • Susan
          July 3, 2018

          Hello PA,

          In my opinion, the recipe was well crafted and well written (and tasted good as well). I’m new to posting to a blog, but I believe posters should be able to ask questions and/or offer suggestions without being critical or insulting. Reply

        • Amy
          July 3, 2018

          Yikes, “PA.” Natasha took the time to share the recipe and post pics and respond to everybody and you take the time to tell her a DON’T, call her lazy, and demand help which she actually already gave. In addition to that, she replied politely to you after you were condescending.
          Natasha is a class act for sure and this recipe is much appreciated by the majority.
          Amy Reply

        • Lyndsey
          July 3, 2018

          Completely rude. People are unbelievable.
          Great recipe Natasha! Reply

        • susie
          July 5, 2018

          PA, if you’re a “cook” then maybe you should be creating your own recipes instead of trolling the internet. You’re extremely rude and any “normal” cook can figure out whether they want to add eggs to a salad. It’s a wonderful recipe, but it’s not rocket science. You can actually add things or delete what you want without needing to “educate” anyone else. Reply

        • Sue
          July 9, 2018

          It’s actually two places in the recipe card. Thanks for the suggestion, Natasha. My husband eats a lot of protein. Reply

          • Natashas Kitchen
            July 9, 2018

            You’re so welcome, Sue!

  • Linda Rabbitt
    June 28, 2018

    I made this for a light supper. I added a handful of organic grape tomatoes (cut in half) and I used dry dill weed instead of fresh. It is so delicious! Thanks for the recipe. Reply

    • Natashas Kitchen
      June 28, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Sue
    June 28, 2018

    How many servings does this make? Reply

    • Natashas Kitchen
      June 28, 2018

      Hi Sue, This serves 6 as a side dish. Reply

  • Susan Keenan
    June 28, 2018

    Natasha,

    I’m not a fan of dill. Is there something I can use as a substitute for dill? Thank you –

    Susan Reply

    • Natasha
      June 28, 2018

      Hi Susan, either omit the dill or replace it with fresh chopped cilantro to give it more flavor. I hope you love this chicken salad recipe! Reply

      • Susan Keenan
        July 2, 2018

        Natasha,

        I made the salad yesterday and took 90% of it to a neighbor recovering from a hip replacement. She and her family loved it (as did I). The cilantro added a wonderful flavor. Thanks so much for the suggestion!

        Susan Reply

        • Natashas Kitchen
          July 2, 2018

          You’re so welcome! I’m glad you all enjoyed that! You’re such a nice neighbor! wow! Reply

          • Susan Keenan
            July 3, 2018

            Natasha,

            I’m already planning to make it again. My sister is coming for a visit in mid-July and I’m going to make it for her and a friend of mine. Can’t wait!

          • Natashas Kitchen
            July 3, 2018

            That’s so great! Enjoy!

    • Susan
      June 29, 2018

      Picture shows quartered hard boiled eggs but I see no reference in the .recipe. Reply

      • Natashas Kitchen
        June 29, 2018

        Hi Susan! Yes, the boiled eggs are optional and sometimes I make the salad with eggs for extra protein and sometimes I leave them out. Reply

  • Mis
    June 23, 2018

    I have a question: we are doing Keto, so I didn’t add the corn. I am wondering what the carb count is since I omitted the corn and also…where is the 1g of sugar coming from? Thank you so much for this recipe…such a great summer salad! Reply

    • Natasha
      June 24, 2018

      Hi Mis, unfortunately our program only calculates nutrition facts for the entire recipe so you may need to use an online calculator where you plug in the ingredients. Sorry I can’t be more help with that! The sugar is based on 1 serving and is very likely coming from avocado. Reply

  • Cathy
    June 18, 2018

    I don’t recall how many servings this makes? Maybe I missed it somewhere. Please let me know, I am a Weight Watcher and deal with portions.
    Thanks! Reply

    • Natashas Kitchen
      June 18, 2018

      Hi Cathy. This serves 6 as a side dish. Reply

  • Carol
    June 15, 2018

    A friend is recovering from surgery and I signed up to take her family a meal. This salad looks perfect. What should I bring as accompaniments to compliment salad? Thanks and Yum! Reply

    • Natashas Kitchen
      June 15, 2018

      Serve this chicken salad as an entree, or in sandwiches, pita pockets and even as a filling for lettuce wraps. This avocado chicken salad is deliciously versatile. This goes really well on olive oil-rubbed baguette slices. A reader wrote that she served it with Pull-apart Cheese Bread and loved it. Hope this helps, Carol. Reply

  • Michelle W
    June 15, 2018

    This looks delicious! I’m probably going to substitute some champagne vinegar for the lemon juice since hubs doesn’t like lemon, but otherwise I think it’s going to be a hit! Reply

    • Natasha
      June 15, 2018

      Hi Michelle, I haven’t tried that substitution but I hope you love it with champagne vinegar! Reply

  • gretchen
    June 11, 2018

    Hi Natasha, hubby and I enjoyed this salad again tonight. Always a hit. I didn’t have any dill (thought i did, grrrr) so i chopped up some fresh parsley from my herb garden and it was spectacular! Wish i could give more than 5 stars for such a yummy, easy, versatile recipe.
    Thanks for your great, practical and delicious recipes. Reply

    • Natashas Kitchen
      June 11, 2018

      That’s so great! It sounds like you have a new favorite, Gretchen! Thank you for the wonderful review! Reply

  • Gyrone
    June 11, 2018

    Hello Family, I just wanted to share my wonderfully blessed news. I tried my hand at your Avacado Chicken Salad and although your presentation is what tempted me to try this dish, I need you to know mine turned out BEAUTIFULLY!! Had I not come across your Website for whatever reason..I simply wouldn’t of know this dish was possible..so THANK YOU WITH OPEN..HEART..MIND..AND SOUL, FOR OPENING MY EYES.
    MAY YOU ALWAYS HAVE GODS BLESSING.
    GYRONE SCOTT Reply

    • Natashas Kitchen
      June 11, 2018

      Welcome to our blog, Gyrone! I’m happy to hear you are enjoying it! Thank you for the wonderful review! Reply

  • Leslie
    June 5, 2018

    Delicious recipe and one I’ve shared with friends. I did sub in the turkey bacon and used hard boiled eggs. My hubby likes a bit more dressing so I doubled the dressing recipe and then used a little to toss into some chopped romaine. Put the avocado salad on top of the dressed romaine for a Main Dish dinner Reply

    • Natashas Kitchen
      June 5, 2018

      That sounds amazing, Leslie! Thank you for sharing your version with me! 🙂 I’m so happy you enjoyed it! Reply

  • Sandy
    May 31, 2018

    Thank you for posting this! It is so good! I will definitely have to make this again & again Reply

    • Natasha's Kitchen
      May 31, 2018

      My pleasure Sandy! I’m glad you enjoy the recipe just as much as I do. Thanks for sharing your wonderful review! Reply

  • May 27, 2018

    This is very, very good!! I’m eating it as I type-lol!
    For the month of May I’m only eating seafoo, no meat, so I subbed shrimp for the chicken. No bacon either. Everything else is as written. Fast, fresh, and delicious!! I’ll definitely make it again…and next month I can eat chicken again!!
    Thanks for sharing!! Reply

    • Natasha
      May 28, 2018

      You are very welcome Teresa and thank you for such a nice review 😀 Reply

  • Debby
    May 20, 2018

    I love that you have provided the nutritional info. How many servings is one recipe? Reply

    • Natasha's Kitchen
      May 20, 2018

      I’m glad you find that helpful Debby! This recipe serves 6 as a side dish. Reply

      • Debra Carranza
        May 23, 2018

        Thank you Reply

  • Andrea
    May 19, 2018

    This is so good! I took out the chicken and bacon and added in chickpeas and a little bit of honey. I think it’ll be my new go to lunch for work! I’m so happy I found this. Thanks! Reply

    • Natasha's Kitchen
      May 20, 2018

      That sounds delicious, I love how versatile this recipe is! Thanks for sharing your great review with other readers Andrea! Reply

  • Sarah L Hinson
    May 17, 2018

    Hi, I can’t wait to try this and your other beautiful salads this summer. Can I substitute dill for anything else? Reply

    • Natasha's Kitchen
      May 17, 2018

      Hello Sarah, you could omit the dill or replace it with fresh chopped cilantro to give it more flavor. I hope you love the salads, please let me know what you think! Reply

  • Nicole
    May 17, 2018

    My husband made this for our Mother’s Day dinner and it was so, so good! I loved the combination of all the flavors and textures. Our leftovers have been gone for a couple of days now and I already want to make it again! Reply

    • Natasha's Kitchen
      May 17, 2018

      Yay, I’m happy to hear how much you both love the recipe. Thanks for sharing your excellent review Nicole! Reply

  • Helen Di Filippo
    May 17, 2018

    This salad is delish!!!
    Definitely will be on the menu during the summer season, fall, winter and spring!! Do I think it’s great? YES!! Reply

    • Natasha's Kitchen
      May 17, 2018

      I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Helen! Reply

  • Kelly
    May 12, 2018

    This is crazy delicious. I’m seriously writing this while eating it!

    But I don’t think this makes a realistic 6 servings. I would say 3 because you can’t stop eating it. Reply

    • Natasha's Kitchen
      May 12, 2018

      Lol! I’m happy to hear how much you enjoy the recipe Kelly! Thanks for sharing your awesome review! Reply

  • Stephanie
    May 11, 2018

    Made this for dinner tonight with some quinoa on the side. Absolutely delicious! Definitely will make again and is my new go-to for potluck lunches. Reply

    • Natasha's Kitchen
      May 11, 2018

      I’m glad you love the recipe Stephanie! Thanks for sharing your fantastic review! Reply

  • Emily
    May 9, 2018

    How many servings does this make? Reply

    • Natasha's Kitchen
      May 10, 2018

      Hello Emily, this recipe serves 6 as a side dish! Reply

  • Heidi Wood
    May 9, 2018

    My family absolutely LOVED this dish. Reply

    • Natasha's Kitchen
      May 9, 2018

      I’m glad to hear the recipe is a hit! Thanks for sharing your great review Heidi! Reply

  • Helen
    May 9, 2018

    Do you have a vegetarian version of this recipe? Reply

  • Natalie Ellis
    May 7, 2018

    Aw. This salad is super healthy and easy. I like the way you combine many ingredients into this salad 😋
    However, I was wondering how
    different of tastes between boiling chicken and roasting chicken? Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      Hi Natlie, roasted chicken typically has more depth of flavor but either one will work since the dressing is so flavorful 🙂 Reply

  • D.L. Thompson
    May 6, 2018

    Made this today for lunch because it just screamed Spring! Added cherry tomato halves for a splash of color. Received compliments on how refreshing it tasted. Great recipe! Reply

    • Natasha's Kitchen
      May 7, 2018

      I’m glad to hear the recipe is a success! Thanks for sharing your great review! Reply

  • Jill
    May 4, 2018

    This was great. Next time I am going to make it as a lettuce wrap. Reply

    • Natasha's Kitchen
      May 5, 2018

      I’m glad you enjoy the recipe Jill! I will have to try it in a lettuce wrap too, that sounds great. Thanks for sharing your review! Reply

  • Ken
    May 4, 2018

    I made this last night as written for dinner. To quote my wife, “I love this!” Me too! Absolutely delicious!
    The next time, we think black beans may be good with this. Thank you for a great, yet simple meal. Reply

    • Natasha's Kitchen
      May 4, 2018

      You’re welcome Ken! I’m glad you both love the recipe, thanks for sharing your great review! Reply

      • Ken
        May 5, 2018

        It deserves 5 stars, not 4. I apparently hit send too early. Reply

        • Natasha's Kitchen
          May 5, 2018

          Great Ken, thanks for the outstanding rating! 🙂 Reply

  • Dayle A Riggs
    May 3, 2018

    Hello this recipe sounds and looks fantastic is this good for Diabetics to eat, I’m trying to loose wight and I need low carb low fat recipes to try and loose the weight , any help you can give me would be deeply appreciated. My name is Dayle and my email address is princejesse6@yahoo.com Thank you Reply

    • Natasha's Kitchen
      May 4, 2018

      Hello Dayle! Here is the direct link to the recipes that can be selected based on your diet. Reply

  • Pam Rutledge
    May 3, 2018

    Just made this dish, absolutely amazing. Dressing very light, is a keeper! Reply

    • Natasha's Kitchen
      May 3, 2018

      Yay, I’m happy to hear that! Thanks for sharing your fantastic review Pam! Reply

  • Shirley Dickey
    May 3, 2018

    Can this recipe be made the day before. Except for avocado of course 🤗 Reply

    • Natasha
      natashaskitchen
      May 3, 2018

      Hi Shirley, you can prep ingredients a day before but don’t mix the dressing in. Reply

  • Christen
    April 22, 2018

    This recipe looks amazing! Dill is the one herb that I do not care for. What would you suggest using as a substitute? Thanks! Reply

    • Natasha's Kitchen
      April 22, 2018

      Hello Christen, you could omit the dill or replace it with fresh chopped cilantro to give it more flavor! Reply

  • Melissa Hartnett
    April 21, 2018

    I can be described as a fussy eater, but this recipe is light and delicious, not lacking in flavor. Thank you for this recipe, yum! Reply

    • Natasha's Kitchen
      April 21, 2018

      You’re welcome Melissa! I’m glad to hear the recipe is “picky eater” approved! Thanks for sharing your fantastic review! Reply

  • Gretchen Hesse
    April 20, 2018

    Oh my. So very wonderful!!! Thank you for this recipe. Perfect low carb delishousness! Reply

    • Natasha's Kitchen
      April 21, 2018

      You’re welcome Gretchen! I’m glad you enjoy the recipe so much. Thanks for sharing your great review! Reply

    • Claudia
      April 29, 2018

      How do you get the carbs out of the corn? Can you use roasted cauliflower? Reply

      • Natasha
        natashaskitchen
        April 29, 2018

        Hi Claudia, I haven’t tried this with roasted cauliflower but it sounds like a great idea! 🙂 Reply

  • Neeshae Good
    April 17, 2018

    This recipe I sent amazing. I never comment on anything but since you took the time to share I must take a moment to applaud this yummyness of this salad 💯 Reply

    • Natasha's Kitchen
      April 17, 2018

      Awesome! Thanks for sharing your excellent review! I’m happy to hear how much you enjoy the recipe! Reply

  • April 17, 2018

    Thank you for putting a picture of the ingredients. The visual helps me think of what I already have in my fridge so I can just scroll my Pinterest and see what I can make. 🙂 Reply

    • Natasha's Kitchen
      April 17, 2018

      You’re welcome Gina, I’m glad you find that helpful! Reply

  • Dee
    April 13, 2018

    I haven’t tried it yet but I might add some black beans! Reply

    • Natasha's Kitchen
      April 13, 2018

      Great suggestion Dee, I hope you love it! Reply

  • Nancy
    April 13, 2018

    I absolutely LOVE your recipes. Keep them coming!! Reply

    • Natasha's Kitchen
      April 13, 2018

      I’m happy to hear how much you’re enjoying the recipe Nancy! Thanks for following! Reply

  • Camille
    April 10, 2018

    You have boiled eggs in the picture but not in the recipe Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Camille, the boiled eggs are optional and sometimes I make the salad with eggs for extra protein and sometimes I leave them out. Reply

  • Wendy
    April 8, 2018

    Can you make this and leave the corn out? Or maybe have a suggestion of something to put in instead of the corn? Reply

    • Natasha
      natashaskitchen
      April 8, 2018

      Hi Wendy, you leave the corn out or replace it with sliced cucumber. Enjoy 😀 Reply

  • Amy
    April 5, 2018

    I replaced chicken with a can of tuna and no corn. So refreshing and just delish served on a bed of lettuce. Reply

    • Natasha's Kitchen
      April 5, 2018

      Yum, that sounds good! Thanks for sharing your fantastic review Amy! Reply

  • Alesia
    April 3, 2018

    I love this salad. I madden it without the bacon to save calories. It was just as good. Well, nothing beats bacon. I was wondering… The recipe states 324 calories a serving, but what is a serving. It doesn’t state. Do you know? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Alesia, I’m so happy you love the recipe! I usually have the serving size towards the top of the print-friendly recipe card. This salad serves 6 as a side salad. 🙂 Reply

  • Nancy Westall
    April 1, 2018

    Natasha! I first saw this on Facebook and copied it to my notes file. Tonight I made it for my husband and myself…. wish I had made it sooner!! It was so yummy! The flavor combinations were spot on! And ….. no leftovers! This will be a go to recipe for us!! Thanks! Nancy Reply

    • Natasha's Kitchen
      April 1, 2018

      You’re welcome Nancy! I’m glad to hear how much you and your husband enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Kathie S
    March 29, 2018

    Today is my 4th time making this and it’s now one of my favorites to make. Thank you so much for sharing. Reply

    • Natasha's Kitchen
      March 29, 2018

      My pleasure Kathie! I’m glad you enjoy the recipe enough to put it in your regular rotation. Thanks for sharing your excellent review! Reply

  • paul
    March 27, 2018

    Loved the salad, i used pomegranate instead of sweet corn and it went really well. yum yum Reply

    • Natasha's Kitchen
      March 27, 2018

      Yum, that sounds delicious! I’m glad you enjoy the recipe Paul, thanks for sharing! Reply

  • Maricar
    March 26, 2018

    Tried this today and OMG! It’s sooooooo good! Thank you so much for this recipe!! Reply

    • Natasha's Kitchen
      March 26, 2018

      You’re welcome! I’m glad you love it, thanks so much for sharing! Reply

  • Barbie
    March 26, 2018

    I loved this salad with less of the dill. fresh dill is super strong, it may be a good idea to add less at first because you can always add more, I like dill, but it was pretty overwhelming for me. I still make this but with half the amount. Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Barbie, I’m glad you enjoyed the salad. You can absolutely add dill to taste :). I added that little note above for folks who maybe aren’t accustomed to eating dill. I just love the stuff 🙂 Reply

  • Paula
    March 25, 2018

    Do think this salad would be good with crumbled blue cheese or gorgonzola? Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      I haven’t tried those cheeses. Couple readers recommended feta cheese. If you experiment with those cheeses, let us know what you think. Reply

  • Mags
    March 23, 2018

    If I’m using canned chicken, can u give me the quantity amount of how much I should use? Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      Hi Mags, you could add it to preference but 1 to 2 of the larger cans of chicken, well drained would work great 🙂 Reply

  • Julie
    March 22, 2018

    I see eggs in here but not in the recipe…..js Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Julie, the hard boiled eggs are optional. Sometimes I make the salad with for extra protein and sometimes without. Reply

  • Kim
    March 18, 2018

    If replacing dill with cilantro would lime juice be better than lemon for the dressing? Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Kim, I haven’t tried this salad with lime juice so I’m not 100% sure. It would still taste really really good with either dill or cilantro and the lemon 🙂 Reply

  • Debbie
    March 16, 2018

    Oh my goodness! This salad is absolutely amazing! I work the midnight shift and this is perfect for my dinner. It doesn’t leave me feeling too full or sluggish. I added a few sunflower seeds and dried cranberries as well…just a sprinkle on top. Thank you!!! Reply

    • Natasha's Kitchen
      March 17, 2018

      You’re welcome Debbie! I’m glad you enjoy the recipe. I will have to try your additions, it sounds delicious! Thanks for sharing your outstanding review! Reply

  • Michele Morsey
    March 16, 2018

    Hi, Natasha! I love your videos. Could the corn be optional? My hubby and I are doing the no carb thing and I love this dish. It looks so good!! Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi Michele, yes this salad would work great even without the corn. If you wanted to substitute, you could add cucumbers, just keep in mind the cucumbers will soften if you have leftovers so the salad stores better without the cucumbers. We just posted another version of this salad with salmon and cucumbersReply

      • Michele Morsey
        March 18, 2018

        Great, thank you! I will try cucumber next time. Made it Friday night and it was a hit! Reply

        • Natasha's Kitchen
          March 19, 2018

          Awesome, I’m glad to hear that! Thanks for sharing Michele! Reply

  • Nidya
    March 16, 2018

    Yhis looks so good but is there anything I can substitute the dill with, I’m usually not a fan of dill? Reply

    • Natasha
      natashaskitchen
      March 16, 2018

      Hi Nidya, you could omit the dill or replace it with fresh chopped cilantro to give it more flavor 🙂 Reply

  • Lamar Smith
    March 14, 2018

    Hi, I’m definitely going to,make this over the weekend. But would this work with grilled or roasted?
    Thanks Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Lamar, it will work great with grilled chopped chicken or roasted chicken – it would even work great with sautéed chicken 🙂 Reply

  • Kathy
    March 14, 2018

    This looks soooo delicious! Definitely going to try it!! Reply

    • Natasha's Kitchen
      March 14, 2018

      It’s one of my most popular recipes, I hope you love it Kathy! Reply

  • Cocopuff2525
    March 14, 2018

    The pictures show chopped hard cooked eggs yet they were not used in the video. Why? Forgotten? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi, we put those as optional in the recipe since sometimes we add them and sometimes we don’t :). Reply

  • Cindy McNeil
    March 12, 2018

    Just made this for supper and we loved it! Substituted canned corn and bottled lemon juice as that’s what I had on hand. Delicious! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad you enjoy the recipe so much! Thanks for sharing your review Cindy! Reply

  • Terry
    March 12, 2018

    I love each of your recipes that I’ve tryed. Was wondering if you have a cookbook. I would buy it for sure!! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m happy to hear you’re enjoying the recipes! Creating my first cookbook is on my “to-do” list this year. Thanks for following Terry! Reply

  • Sharon Secreast
    March 9, 2018

    I will def. be making this salad and I enjoy all the ingred in it and the dressing looks heavenly. ty for sharing now goin to look at some more of your goodies. Reply

    • Natasha's Kitchen
      March 10, 2018

      I hope you love it Sharon, please let me know what you think! Reply

  • Danielle
    March 8, 2018

    I made this for a work function, I am a nurse and work in a pretty large unit. The day I made it I ended up printing 10 copies of this recipe!! It was a total hit. Thank you! Reply

    • Natasha's Kitchen
      March 8, 2018

      You’re welcome Danielle! I’m glad to hear the recipe is quite a HIT! Thanks for sharing your wonderful review and spreading the love! Reply

  • symone
    March 2, 2018

    wondering how this avocado chick salad recipe out taste with replacing the corn with black beans or something else. we don’t eat corn Reply

    • Natasha
      natashaskitchen
      March 2, 2018

      HI Symone, you could leave out the corn and it would still work, or add something else like cucumbers. Black beans might be fun to try, but be sure they are well rinsed so they don’t discolor the salad. Reply

  • Terri
    March 1, 2018

    This is so good I could eat it everyday! Reply

    • Natasha's Kitchen
      March 1, 2018

      Awesome, I’m glad to hear how much you love the recipe! Thanks for sharing Terri! Reply

  • Lisa
    February 28, 2018

    To shred your chicken quicker place it in a bowl and use your electric beaters on low to shred it in seconds instead of standing there pulling it apart.

    Love the recipe too by the way! Reply

    • Natasha's Kitchen
      February 28, 2018

      Great tip Lisa! I’m happy to hear you enjoy the recipe, thanks for sharing! Reply

  • Cheryl Hurdle
    February 27, 2018

    This looks delicious! I noticed that there are boiled eggs in the dish. There is no mention of eggs in the video or the recipe. Was this intentional? Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Cheryl, the hard boiled eggs are optional. You can add them for a little extra protein if you prefer. Sometimes I make the salad with and sometimes without 🙂 Reply

  • Deb
    February 27, 2018

    This salad looks delicious, and since I’m having blood pressure issues, I thought it would be perfect….then I looked at the sodium content! Can it be so high from the bacon? I’m stunned. Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Deb, yes it is the bacon that does it! You can absolutely omit or cut down the bacon and still have delicious results. Reply

  • Joyce
    February 26, 2018

    I love your salads, this one particularly! I used ingredient I had on hand (store bought baked chicken, canned corn, white onion, dill weed) to use up avocados. I will make this again! Very refreshing and I bet better with bacon! Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m happy to hear that Joyce! Thanks for sharing your fantastic review! Reply

  • Pam
    February 25, 2018

    I’ve made this once for a potluck and had several people ask for the recipe. I especially like the dressing and will make it to use on other salads, nice and light dressing. Some variations I have considered are adding halved grape tomatoes, olives, chopped spinach, asparagus or celery. I will be making it this week for another potluck and you never know what might be in it! Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m glad to hear how much you enjoy this versatile recipe Pam! Thanks for sharing your fantastic review with other readers! Reply

  • raven gagnon
    February 22, 2018

    Hey!!! Do you think you could estimate the marcos for this meal and what a good serving size would be? Even just estimating the calories would be appreciated 🙂

    Its totally awesome and id love to start eating this a lot more, i just want to make sure that this is a healthy option! I assume it is, i just want to know proper serving sizes Reply

    • Natasha's Kitchen
      February 23, 2018

      I’m happy to hear how much you enjoy the recipe Raven! Hi Raven, I went ahead and added nutritional info on this recipe. I hope you love it!! 🙂  Reply

  • Cata Garza
    February 19, 2018

    Your chicken/avocado salad with bacon and corn seems extremely delicious.
    Since you are using lemon juice and onions, instead of dill, I would add cilantro leaves or or chopped cilantro twigs, they would really boost the flavor!!! Reply

    • Natasha's Kitchen
      February 20, 2018

      Great suggestion Cata! This recipe is super popular for good reason, I hope you love it! Reply

  • Seema Sanchez
    February 18, 2018

    Awesome recipe! The flavors are amazing. Thanks for sharing Reply

    • Natasha's Kitchen
      February 19, 2018

      My pleasure Seema! I’m glad you love the recipe. Thanks for sharing! Reply

  • Vincent Francois
    February 10, 2018

    How many calories is this? I calculated 2,008 calories and the divided it by 4 servings. Which then gave me 502 calories. Plus 107 calories for the dressing using the same formula. Any experts who can clarify would be greatly appreciated. I am a diebetic and think this would be a great meal. Reply

    • Natasha's Kitchen
      February 10, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Vincent! Reply

  • Kerrie
    February 3, 2018

    Is this salad served warm or cold? I’m making this recipe for my husband tonight and want to make sure it’s perfect! Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Kerrie, we usually serve it at room temperature (if serving right after making it), or chilled if making a few hours ahead. We love leftovers chilled the next day 🙂 Reply

  • Ashley
    January 31, 2018

    Any idea how long it will keep in the fridge? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi Ashley, I have kept it refrigerated up to 2 days. I think this is the very best when it is served the same day but the avocados will be fine until the next day because the lemon juice in the dressing preserves them. To be safe, I would suggest placing plastic wrap directly over the salad to keep the air out which is what causes the avocados to brown. Reply

  • Nastasja
    January 28, 2018

    Love, love love! Simple, easy and nutritious! Thank you, it’s one of my top 3 now. Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m glad you love the recipe! Thanks for sharing your great review! Reply

  • Philip
    January 23, 2018

    I enjoy following you and your recipes we use them a lot, thank you so much for allowing us to use them in our cooking 😊 Reply

    • Natasha's Kitchen
      January 23, 2018

      My pleasure Philip! I’m glad to hear you’re enjoying the recipes. Thanks for following! Reply

  • Roger Knox
    January 23, 2018

    Do you have the nutritional numbers on this Chicken salad? Reply

    • Natasha's Kitchen
      January 23, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Roger! Reply

      • Jessica Sodeke
        January 28, 2018

        I do not know the nutritional info. but I found out it’s 7 points for each 1 cup (out of 6 servings). I won’t be making it again, though, I wasn’t a fan. I love all the ingredients just not together. Reply

        • Charla Moe
          February 1, 2018

          Is this Weight Watchers points? If so, thanks for figuring it out! Reply

  • Jenny
    January 22, 2018

    Hands down the best chicken salad I’ve ever eaten and it was so easy to make. I usually have to tweak recipes to make them taste better but this one was perfect as is. First time using dill and now I’m in love with it. This has become my new favorite dish. Thanks for sharing! Reply

    • Natasha's Kitchen
      January 22, 2018

      My pleasure Jenny! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review! Reply

  • Gill Foster
    January 21, 2018

    OMG, the best salad I’ve ever made. I used rotisserie chicken which made it so easy and quick. I used the eggs as well, perfect! AND the whole family loved it too! Thank you!! Reply

    • Natasha's Kitchen
      January 21, 2018

      You’re welcome Gill! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review! Reply

  • Robi
    January 21, 2018

    This was a great recipe the only thing I did different was to use avocado oil. Flavors are spot on. Reply

    • Natasha's Kitchen
      January 21, 2018

      I’m glad you love the recipe Robi! Thanks for sharing! Reply

  • NattyBrarian
    January 18, 2018

    Sooo good!! I’ve had this recipe saved for a while & finally got a chance & all the ingredients to throw it together. It is a definite keeper!! Thanks for sharing! Reply

    • Natasha's Kitchen
      January 18, 2018

      You’re welcome! I’m glad you love the recipe. Thanks for sharing!! Reply

  • Riina Vood
    January 18, 2018

    Hey!
    All your recipes are very good but I would love to know the amount of kilocalories, thanks Reply

    • Natasha's Kitchen
      January 18, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Riina! Reply

  • Emilie Polenik
    January 17, 2018

    This was one of the best salads I have made in quite a long while. I printed the recipe to take along when I visit my friend in Florida. She will love it!! Reply

    • Natasha's Kitchen
      January 17, 2018

      I’m glad to hear how much you like the recipe. Thanks for sharing and spreading the love Emilie! Reply

  • Germaine
    January 17, 2018

    is the chicken boiled? Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      Hi Germaine, I used a pre-cooked rotisserie chicken from Costco, but you can use a boiled chicken or sauteed chicken. The chicken can be cooked a variety of ways and it will still work well. Reply

  • Eleni
    January 16, 2018

    Yummy! First recipe I tried and love it. Thank you. Reply

    • Natasha's Kitchen
      January 17, 2018

      I’m happy to hear that Eleni! Thanks for sharing! Reply

  • Sandra
    January 16, 2018

    I am on a low carb/ keto diet. How many carbs per serving. It looks wonderful. Afraid the corn would make it to high in carbs. Reply

    • Natasha's Kitchen
      January 16, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sandra! Reply

    • Laisha
      January 22, 2018

      Corn isn’t keto compliant but for low-card I bet you could decrease the amount of corn…. Reply

  • Marcy youker
    January 16, 2018

    your recipes look so good,can’t wait to try them, starting with the chicken salad, Thank you for sharing. Reply

    • Natasha's Kitchen
      January 16, 2018

      My pleasure Marcy! I hope you love the salad, please let me know what you think of the recipe! Reply

  • Marisa
    January 16, 2018

    This is a new lunch favorite and fast dinner option for me! It is so delicious. I do modify a bit as I don’t add in the corn or the dill, and add in a squirt of mayo and mustard when mixing everything in. With these edits the meal is quickly paleo or whole30, too! Reply

    • Natasha's Kitchen
      January 16, 2018

      I’m glad to hear how much you enjoy the recipe Marisa! Thanks for sharing! Reply

  • Tasia
    January 15, 2018

    I need you in my kitchen lol your food recipes looks amazing going to try these recipes thank you 😁 Reply

    • Natasha's Kitchen
      January 16, 2018

      You’re welcome Tasia! Please let me know what you think of the recipe. Thanks for following! Reply

  • Gina
    January 14, 2018

    I just made this, but left out the corn, because I’m keto. It was very good, even though I’m not an avacodo fan. Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m happy to hear that Gina! Thanks for sharing! 🙂 Reply

  • Cnixon
    January 14, 2018

    I made this yesterday. Light but feels like comfort food. GREAT salad. Thanks for this recipe!! Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome! I’m glad you love the recipe. Thanks for sharing! Reply

  • Arika Buckley
    January 13, 2018

    Hello! If I use rotisserie chicken, would it be about 1 cup or more than that amount? Reply

    • Natasha
      natashaskitchen
      January 13, 2018

      Hi Arika, 2 large chicken breasts will give you closer to 3 cups of chicken. It’s ok even up to 4 cups without needing more dressing 🙂 Reply

  • Lisa Shipman
    January 12, 2018

    Had my neighbors over for dinner tonight! They sure loved it. First time made it will make this again. Reply

    • Natasha's Kitchen
      January 12, 2018

      I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your great review Lisa! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.