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.

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

4.89 from 245 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

  • Kenneth McGee
    October 13, 2018

    This looks amazing! I can’t wait to make this for my husband. Can you tell me how long it will keep in the fridge? Reply

    • Natashas Kitchen
      October 13, 2018

      Hi Kenneth! 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

  • KIm Sims
    October 7, 2018

    Absolutely delicious! Substituted yellow squash for Corn as I was in the middle of Whole30. Have shared with several people who also loved it including their teenage sons! Thanks for sharing!! Reply

    • Natashas Kitchen
      October 7, 2018

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

  • Pamela Emmons
    October 1, 2018

    Have made this several times now: I used grilled chicken and added red onions and olives. It is a big hit all the time, even my older boys wanted the recipe to make for themselves. Thanks so much for recipe, awesome. Reply

    • Natashas Kitchen
      October 1, 2018

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

  • Laurie Tokarchuk
    September 24, 2018

    I think you forgot the egg in the recipe.

    This is a delicious recipe!!! Reply

    • Natashas Kitchen
      September 24, 2018

      Hi Laurie! We have this note in the recipe and on the print out regarding the eggs “Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.” Reply

  • Pattie
    September 21, 2018

    What else could you use instead of the dill. I just can’t do dill. Reply

    • Natashas Kitchen
      September 21, 2018

      Hi Pattie! You could just omit the dill and the salad will still work. You could also try some finely chopped cilantro or evenly parsley, adding them to taste if you prefer to substitute 🙂 Reply

      • Rod
        October 15, 2018

        I didn’t want dill either so I used freshly chopped basil. It was delicious. Next time I will try coriander (cilantro). Reply

        • Natashas Kitchen
          October 15, 2018

          Great idea! Thank you for the great review, Rod!! Reply

  • Kathryn Rooney
    September 21, 2018

    I don’t love fresh dill. What would you recommend as a substitute? Reply

    • Natashas Kitchen
      September 21, 2018

      Hi Kathryn, you could just omit the dill and the salad will still work. You could also try some finely chopped cilantro or evenly parsley, adding them to taste if you prefer to substitute 🙂 Reply

  • Tana
    September 17, 2018

    This is delicious. Made it according to recipe and loved it. Sure it could be altered many different ways to satisfy specific tastes too! Reply

    • Natashas Kitchen
      September 17, 2018

      Hi Tana! That is definitely so true, this recipe is pretty versatile. Thank you for the wonderful review! Reply

  • Donna
    September 10, 2018

    For keto’ers, using the USDA food composition database, 1 cup of corn would be 38.77 grams of carbohydrates. You could subtract 6.46 carbs from the nutritional info if you count total carbs, so each serving would equal 4.54 total carbs. Reply

  • Teddie Sue Carter
    September 8, 2018

    I haven’t been able to find the recipe for the Chicken Avocado Salad with the lemon dressing. Help with finding it would be greatly appreciated. Reply

    • Natashas Kitchen
      September 8, 2018

      Hi Teddie. This is the one right here 🙂 Reply

  • Nancy Lerer
    September 7, 2018

    I have a question, if using canned chicken, how many ounces do you recommend using?? Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Nancy! I would use 2 cans for the full salad 🙂 I made it the other day with well drained canned chicken and it was very enjoyable 🙂 Reply

    • JuneAnne Garber
      September 8, 2018

      8 oz. equals 1 cup… but the more chicken the better… I would double it, especially going by weight…

      An old adage is:
      A pint’s (16 oz.) a pound, the world around! 16 oz = 1 # (lb.) Reply

  • Thomas
    September 6, 2018

    I loved this recipe! I’m a student meal prepping for the week, so I tried to make it a bit hardier. I added sliced cherry tomatoes, red onion sauteed with rosemary and garlic, chopped romaine, and doubled the corn. It’s fantastic! I can’t wait to take it for lunch. Reply

    • Natashas Kitchen
      September 6, 2018

      I love that you incorporated this into your meal plan! Thank you for sharing this awesome review with us, Thomas! Reply

  • KATHLEEN
    September 4, 2018

    Hi Natasha,

    What is the serving size on the Nutrition facts? Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Kathleen, This recipe makes for 6 servings as a side dish. 🙂 Reply

  • Erika Montoya
    September 4, 2018

    This was an amazing salad!! I made this yesterday for my husband and I and there weren’t any left overs! He asked me to make it again tonight. Reply

    • Natashas Kitchen
      September 4, 2018

      That’s the best! Thank you for sharing this amazing review with us, Erika! Reply

    • Rick Ravella
      September 10, 2018

      You go girl ! have it again tomorrow to Reply

  • CB
    September 2, 2018

    Looks yummy but soooo much sodium! Reply

    • Natashas Kitchen
      September 2, 2018

      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

  • Diana
    September 2, 2018

    I made this recipe twice now and I love it. Its so refreshing. It’s definitely a keeper! I would give it a rating of 10 stars if I could. Reply

    • Natashas Kitchen
      September 2, 2018

      You are so nice! Thank you for your awesome review, Diana! Reply

  • Linda Everett
    August 28, 2018

    Great dish for a hot August night. After I fried the bacon I cooked the chicken in the same pan after pounding it out. We loved it and will make again. I added black olives and tomatoes. I enjoy your blog and find your recipe’s fantastic. Keep up the good work! Reply

    • Natashas Kitchen
      August 28, 2018

      Thank you so much Linda! Thank you for the great review! Reply

  • Cindy
    August 27, 2018

    Such an amazing recipe! YUMMY! I’m new to your blog but am becoming a fan fast. Thanks for the great videos and delicious recipe ideas. Reply

    • Natashas Kitchen
      August 27, 2018

      Cindy, I’m so happy you discovered our blog! I’m so glad you enjoyed this! Thank you for the wonderful review! Reply

  • Carrie Rego
    August 27, 2018

    Amazing. I can’t stop eating it. I left out the boiled egg. Reply

    • Natashas Kitchen
      August 27, 2018

      I’m so happy you enjoyed that Carrie! Reply

  • Jan
    August 23, 2018

    Great recipe! The flavors are great together and it’s easy to make. I’m adding some homemade rosemary ciabatta on the side. Reply

    • Natashas Kitchen
      August 23, 2018

      I’m so happy you enjoyed that Jan! Reply

  • Julia
    August 22, 2018

    Love this! A friend made it for a get together and now I am hooked. I tried it tonight with some fresh Arugula from my garden. Loved the additional flavor it added. Reply

    • Natashas Kitchen
      August 22, 2018

      That’s great, Julia! Thank you for the amazing review! 🙂 Reply

  • Jennifer
    August 22, 2018

    I have one word for the avocado chicken salad…. AMAZING!!!! Was really easy to make. Cooked bacon while I shredding the chicken (store bought rotisserie) and avocados. I also added tomatoes, cucumbers & red onion. I used canned sweet corn (no salt added). I used dry dill. The lemon and olive oil dressing is light yet flavorful. This recipe gets 2 thumbs up. Reply

    • Natashas Kitchen
      August 22, 2018

      Thank you for that awesome review Jennifer!! Wow! I’m all smiles Reply

  • Marijana
    August 20, 2018

    Thank you for this delicious recepie. The entire family loved it and it was so so filling. Reply

    • Natashas Kitchen
      August 20, 2018

      You’re welcome! Thank you for the awesome review! Reply

  • Jean Newby
    August 15, 2018

    I made the avocado chicken salad for my son and his wife who eat a very clean paleo diet and they loved it. Thank you. Can’t wait to try more recipes from your website. Reply

    • Natashas Kitchen
      August 15, 2018

      That’s so great! I’m happy this worked for their diet! Reply

  • Diane N.
    August 15, 2018

    Made this tonight – delish! Did change a few things since I didn’t have bacon – added red bell peppers and jalapeno. Hubby liked it too 🙂 Reply

    • Natashas Kitchen
      August 15, 2018

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

  • Denise
    August 15, 2018

    This is a fantastic salad. I’ve made it several times with a couple changes. I like to add halved grape tomatoes to the salad and a tablespoon of homemade mayo to the dressing. Prefect for hot summer days when you just don’t want a hot meal. Reply

    • Natashas Kitchen
      August 15, 2018

      Yes! I completely agree with you Denise this is a perfect dish for summer! Thank you for the great review! Reply

  • Jeannie
    August 13, 2018

    I am going to make this the night before so I have it ready for company arriving for lunch. Do I put the dressing on it before refrigerating it for the night or wait until I am ready to serve it. Can’t wait to try it. Reply

    • Natasha
      August 13, 2018

      Hi Jeannie, I would add the dressing and omit the salt then add salt just before serving. The dressing will keep the avocados looking fresh and green. Also, the salt will draw moisture out of the salad as it sits so we usually just season to taste before serving. Reply

      • Jean Newby
        August 13, 2018

        Thanks so much for responding! I will let you know what my guest say. They will love it i’m sure! Reply

        • Natashas Kitchen
          August 13, 2018

          I look forward to it! Reply

      • Angela Harrison
        August 13, 2018

        Good to know i did mine night before with half the dressing the added the avocado and other half of dressing right before serving I was worried the avacado would brown if I did that night before. I didn’t think about the salt drawing out the moisture. Reply

        • Natashas Kitchen
          August 13, 2018

          I’m so happy I could help! Reply

  • Angela
    August 12, 2018

    So I made this for a work bbq potluck. It was a huge hit! And it’s been deemed a staple. Thanks for posting it! Reply

    • Natashas Kitchen
      August 13, 2018

      That’s awesome! Thank you for the great review Angela! Reply

  • JoAnn
    August 12, 2018

    I just made this and I did add the hard boiled eggs. It is delicious 😋
    A keeper recipe for sure! Reply

    • Natashas Kitchen
      August 12, 2018

      I’m so happy you found a keeper recipe! Thank you for sharing your amazing review with me! 🙂 Reply

  • Catmomdu
    August 12, 2018

    Made this & added a can of black beans (rinsed)….delicious! Reply

    • Natashas Kitchen
      August 12, 2018

      Thank you for sharing your addition with us! Sounds amazing! Reply

  • Sharon Snyder
    August 12, 2018

    Absolutely delicious and easy. Made it three times in two weeks and have given the recipe to six people. Love the dressing because it doesn’t overwhelm the taste of the ingredients. Thank you so much. Reply

    • Natashas Kitchen
      August 12, 2018

      You’re so welcome Sharon! Sounds like you found a new favorite! Thank you for the great review! Reply

  • Lou
    August 9, 2018

    So do you think this is about 2 cups of chicken? Reply

    • Natashas Kitchen
      August 9, 2018

      You will get: whole chicken = 3 Cups or white meat only = 2 cups. It does make about 6 cups of salad – I hope that helps! 🙂 Reply

  • Wenderbread
    August 8, 2018

    Saw this on Facebook and had to give it a try! I passed on the eggs and bacon and added tomatoes and elbow pasta to make it into a pasta salad (because that was what I had on hand; would have preferred rotini but what can ya do?). Perfect for lunch all week! Will definitely come back and play around with this recipe in the future. Reply

    • Natashas Kitchen
      August 8, 2018

      That’s so great! I’m happy you were able to make it your own! Reply

  • Judy miller
    August 8, 2018

    Minus the corn and dill, plus blue cheese this is a classic Cobb salad. Sounds good Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Judy! It can definitely be customized! Enjoy! Reply

  • Judith Kaiser
    August 6, 2018

    Natasha! Can I use dried dill instead of fresh one! Reply

    • Natashas Kitchen
      August 6, 2018

      Hi Judith! Yes! You can use dry dill. Just make sure if you substitute with dried dill, you use considerably less. Reply

  • Kimberly Nghiem
    August 6, 2018

    Hey Natasha! Made this the second time and even doubled up everything. I ended up going to the grocery store and just bought a pack of chicken breasts because I honestly did not feel that I would have use for the dark meat chicken pieces if I bought a pack of rotisserie chicken so I got myself 3 chicken breasts, seasoned it with garlic powder, salt, pepper, and smoked paprika and sprinkled it on the breasts that I brushed with olive oil and roasted it for 25 minutes. Oh and I also brined the chicken for 15 minutes in warm water and salt too to make it even more tastier. Well, I got enough chicken and was able to add it to the salad which was way more than enough but it turned out so good! I also added sweet red onion to the mix which goes really well with the lemon vinagrette dressing! This salad is a major hit in our household! Reply

    • Natashas Kitchen
      August 6, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Lian Espiritu
    August 6, 2018

    What is the best substitute for dill? Reply

    • Natashas Kitchen
      August 6, 2018

      Hi Lian, you could just omit the dill and the salad will still work. You could also try some finely chopped cilantro or evenly parsley, adding them to taste if you prefer to substitute 🙂 Reply

  • debbie treece bowles
    August 4, 2018

    Msde your avocado chicken salad, it was amazing, making it again this week, daughter coming to visit can’t wait for her and her gf to try it…have saved many of your recipes, plan to get thru them all, best part is you make them so easy, and they come out so tasty…thanks, just subscribed to your site, this way i won’t miss any. Thank you.🌹
    Debbie Reply

    • Natashas Kitchen
      August 4, 2018

      Thank you so much for subscribing Debbie! We are so happy to have you here! I appreciate the great review! Hoping you find many new favorites here! Reply

  • Gina Rice
    August 2, 2018

    Made this salad today and I knew I would love it! Didn’t have any dill…didn’t miss it. Still so yummy. Great summer lunch or dinner! Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Gina! I’m so happy you enjoyed this recipe! Reply

  • Janet Taber
    August 2, 2018

    Cannot wait to try this next week when my daughter and family are visiting! Reply

    • Natashas Kitchen
      August 2, 2018

      It’s a perfect recipe for company! Enjoy! Reply

  • Rachel
    August 1, 2018

    10 out of 10! Then tossed the chicken salad over a bed of lettuce and cucumbers with a splash of low fat honey mustard. So quick and easy to make! Reply

    • Natashas Kitchen
      August 1, 2018

      That sounds like a great combination! Thank you for sharing that with me Rachel! Reply

  • Sharon B.
    July 30, 2018

    This looks tasty, but I’m wondering about the eggs in the picture; they don’t appear in the recipe.

    Thanks! Reply

    • Sharon B.
      July 30, 2018

      Please delete my comment; I apparently didn’t read for comprehension! Thanks! Reply

      • Natashas Kitchen
        July 30, 2018

        That’s not a problem Sharon. We can leave this comment here to hopefully help another reader 🙂 Thank you! Reply

        • Ashley Bouse
          July 31, 2018

          😂😂helped me I was wondering where the egg came from too. Until I read Sharon’s comment..then I went back to read the recipe lol Reply

          • Natashas Kitchen
            July 31, 2018

            No problem! 🙂

    • Natashas Kitchen
      July 30, 2018

      Hi Sharon, 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

  • June Sockol
    July 28, 2018

    I made this a few weeks ago, everyone loved it, including my very picky son! The avocado flavor really stood out, so yummy. I will be making this quite often 🙂 Reply

    • Natashas Kitchen
      July 28, 2018

      That’s so great June! Isn’t it the best when kids love what we moms make. Reply

  • edi
    July 28, 2018

    OMG, this was so good!!Will be definitely making it again. Reply

    • Natashas Kitchen
      July 28, 2018

      I’m so happy you enjoyed that! Thank you for the great review, Edi! Reply

  • Michelle Merritt
    July 28, 2018

    Wow! I made this yesterday for a get together and it was awesome! I doubled the recipe and it served 7 with a tiny bit leftover. I can’t wait to try more recipes by Natasha. Reply

    • Natashas Kitchen
      July 28, 2018

      That’s so great Michelle! Thank you for the wonderful review! Reply

    • Ashley Bouse
      July 31, 2018

      Did doubling it serve 7 as a meal? I’m trying to figure out how much ill need to have this for dinner for 4 Reply

      • Natashas Kitchen
        July 31, 2018

        Ashley, this serves 6 as a side when making once batch. Doubling it should serve 12 as a side. Reply

  • Leanne Mohr
    July 27, 2018

    I loved this recipe but more important my husband did too! I was leary about the dressing but it was perfect. I followed the recipe exactly. It’s a keeper for us! Reply

    • Natashas Kitchen
      July 27, 2018

      I’m so happy you enjoyed that! Thank you for sharing your great review with us! Reply

  • Janet
    July 26, 2018

    THe picture show hard boiled egg, the recipe does not include it. Personal preference? Reply

    • Natashas Kitchen
      July 26, 2018

      Hi Janet, 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

  • Alesia
    July 25, 2018

    Another great recipe! I’ve made this for the week. I just leave the avacodo out and add it daily. It lasts longer that way. But this recipe is so yummy. Reply

    • Natashas Kitchen
      July 26, 2018

      Hey! What a great idea! The lemon should help it from turning brown but this works to! Ours is usually gone pretty quick! Reply

  • Julie
    July 24, 2018

    Made this tonight. It was wonderful! The whole family approved. I didn’t realize the 6 oz of bacon was precooked weight so mine had a lot of bacon. We liked it that way 🙂 Reply

    • Natashas Kitchen
      July 24, 2018

      That sounds like a happy accident! I’m happy you to hear you all enjoyed that! Reply

      • Angela Harrison
        August 9, 2018

        I did the the same it was thick bacon too. Doubled the recipe as well l. I made this for the company bbq Reply

        • Natashas Kitchen
          August 10, 2018

          That’s so great! Reply

  • Vickie
    July 23, 2018

    I made this last Monday and will be making again tonight for office pot luck tomorrow. My husband and I loved it! Thanks for sharing. Reply

    • Natashas Kitchen
      July 23, 2018

      You are welcome! I’m happy you enjoyed that! Reply

  • Sue
    July 22, 2018

    Thanks for sharing can’t wait to try it! Reply

    • Natashas Kitchen
      July 23, 2018

      My pleasure! Reply

  • Jill
    July 22, 2018

    This was delicious!!!! Easy and so refreshing at 100 degrees outside!! Reply

    • Natashas Kitchen
      July 23, 2018

      That’s when we love it also! Reply

  • Morgan Jones
    July 20, 2018

    I made this last night, and it was fantastic. I made extra dressing and marinated some boneless chicken thighs in the extra before grilling them. I served the thighs on the side instead of adding the chicken into the salad, and it really tied the meal together nicely! I also grilled some store-bought naan for a little carb extra, and it turned into an amazing meal. Reply

    • Natashas Kitchen
      July 20, 2018

      That sounds like a great meal! Thank you for sharing that with us Morgan! Reply

  • DeAnna Kiifner
    July 19, 2018

    My absolute new FAVORITE ! This time of year is perfect – One nite I added cherry tomatoes – tonight I seeded a zucchini from my garden and chopped it up. Delish! Fresh corn from my friend’s garden, dill from my herb garden and the zucchini because – there’s always an abudance. Got eggs from my lay-dees. Have yet to find a more perfect recipe to ‘summerize’ life on my farm. THANKS ! Reply

    • Natashas Kitchen
      July 19, 2018

      I love that you are using all garden fresh ingredients! Thank you for sharing your version with us, DeAnna! Reply

  • Kimberly Nghiem
    July 19, 2018

    I made this recipe last night for my fiance and I….we basically tried to hold back on not eating the entire thing! This is such a great recipe that involves all of my absolute favorite things: lemon, dill, corn, avocado! We even did the extra protein by adding hard boiled eggs and it was such a delight! The dress is absolutely perfect because it’s refreshing and tasty. Will be making it again this weekend. Thank you Natasha! Reply

    • Natashas Kitchen
      July 19, 2018

      What an amazing review! Thanks for following and taking the time to leave such a thoughtful comment, Kimberly! Reply

  • Chansenco
    July 18, 2018

    I made this salad and added a couple of cups of cooked wild rice (not the instant wild rice) and it was AMAZING! Thanks for the recipe. Reply

    • Natashas Kitchen
      July 18, 2018

      That’s a great addition! Thank you for sharing that with us, Chansenco! Reply

  • 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

    • Donna
      September 10, 2018

      I use the USDA food composition database to count nutrition information. According to it, 1 cup of yellow sweet corn off the cob is 38.77 grams of carbohydrates, with 4.6 grams of fiber if you count net carbs.

      Total carbs per serving would be reduced by 6.46 if you omit the corn.

      Net carbs would be 5.7. 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

      • Sue
        August 11, 2018

        I am in the process of making this now, so I can’t say how I like it, but it looks delicious! What is the size of a side dish, 1/2 c or a cup?And is the nutritional value for 1 serving? Thanks! And I can’t wait to try it! Reply

        • Natashas Kitchen
          August 11, 2018

          Hi Sue. I haven’t measured it that way. 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

  • 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

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.