Get the Latest Recipes in your inbox:

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 have mayo but you will never miss it!

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

This post may contain affiliate links. Read my disclosure policy.

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!

Avocado Chicken Salad Recipe:

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 ;).

This chicken salad is a winner and it is well loved by adults and children. Everything about this is good and you’ll want that fresh lemon dressing on all of your salads.

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

Easy Chicken Salad 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)!

  • We use rotisserie chicken to simplify the process but you can cook your own chicken breast
  • If you are looking to cut the fat, use turkey bacon instead
  • For extra protein, add 2 hard boiled eggs

How to Make this a Paleo Chicken Salad:

This salad is perfect for nearly every diet. To make this salad paleo friendly, sub the corn (which is considered a grain) with sliced cucumber.

Chicken salad ingredients for chicken avocado salad

How to Store Leftover Chicken Salad:

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.

How to Serve Chicken Salad:

This avocado chicken salad is deliciously versatile. It is a protein packed salad so it’s perfect for work lunch or meal prep and the lemon keeps it fresh and vibrant. Serve this chicken salad:

  • As a main course salad
  • In sandwiches or pita pockets
  • As a filling for lettuce wraps

How to Serve Chicken Salad as a main course salad in a bowl

This is one of our very favorite salad recipes; seriously tasty and easy, hearty but feel good food at the same time.

More 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

4.9 from 291 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 recipe 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
Keyword: Avocado Chicken Salad, Chicken Salad Recipe
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:

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

*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*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 48mg16%
Sodium 1002mg44%
Potassium 535mg15%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 1g1%
Protein 25g50%
Vitamin A 260IU5%
Vitamin C 12mg15%
Calcium 17mg2%
Iron 1.1mg6%
* 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

Tools Used to Make this Recipe (affiliate links):

Boos Cutting Board
OXO Fruit Scoop
Wusthof Cook’s Knife

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

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Denise
    August 14, 2019

    How many servings does this recipe make? Reply

    • Natashas Kitchen
      August 14, 2019

      Hi Denies, this recipe makes 6 servings as a side dish. Reply

  • Liz Tedder
    August 14, 2019

    Hi Natasha, I made this recipe for my husband and I and normally he doesn’t like avocado. He absolutely loved your recipe it’s was so delicious. Will definitely make again. Reply

    • Natashas Kitchen
      August 14, 2019

      That’s so great Liz! I’m so glad you both enjoyed this recipe! Reply

  • Susan Presley
    August 12, 2019

    Looks great. How many WW points per serving? Reply

    • Natasha
      August 12, 2019

      Hi Susan, I am not familiar with the WW diet so I would not be a good source for that. The best we can offer for nutrition is the nutrition label at the bottom of the recipe card. Reply

  • Mike
    August 7, 2019

    Very tasty!! Used Cilantro vs Dill as we had that on hand, added a bit more pepper for bite

    Can’t wait to make it again. Reply

    • Natashas Kitchen
      August 8, 2019

      Sounds like you found a new favorite Mike! Thank you for that awesome review! Reply

  • Gloria A.
    August 2, 2019

    Since I’m a lime lover and I always have them, used it instead of lemon. Excellent to the taste buds, Will try it with lemon next time. I’m sure it will be good too.
    Thank you. Reply

    • Natashas Kitchen
      August 3, 2019

      Thank you for sharing that with me, Gloria! Reply

  • Caryn L.
    July 29, 2019

    This recipe is delicious! I used Szeged Chicken rub to season the breasts and added some hard-boiled egg (2) and baby spinach leaves for extra greens.

    If you have digestive issues with green onions (like we have in my household), I swapped the green onion for cooked regular onion. Tasted just as good… and stomachs were much happier lol. Reply

    • Natashas Kitchen
      July 29, 2019

      I’ m so happy you all enjoyed that Caryn! Thank you for sharing that awesome review with us! Reply

  • Radean Vassar
    July 25, 2019

    Made this tonight, my husband ate 2 full bowls! He is a rediculously picky eater. Winner Reply

    • Natashas Kitchen
      July 25, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Donna
    July 22, 2019

    Love this salad made it tonight I’m so glad. My new favorite!!! Reply

    • Natashas Kitchen
      July 22, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Donna! Reply

  • Holly
    July 18, 2019

    I tried this recipe with my family tonight. It was a huge hit and my teenagers and husband are picky eaters! My husband smoked the chicken breasts on the grill and it complimented this recipe well. We served it over Romaine lettuce as a dinner salad. I wasn’t sure how the dressing would go over with my crew, but combined with the avacado and dill, it was perfect. Thank you for a great recipe! Reply

    • Natashas Kitchen
      July 18, 2019

      You’re so welcome, Holly! Sounds like you found a new family favorite! I’m happy to hear you all enjoyed that! Reply

  • Karen
    July 13, 2019

    Amazing salad! I used cucumber instead of corn and added 2 hard boiled eggs per your suggestion. It was so refreshing! With the heat of the summer, who wants to turn on the oven or stove? Thank you for such a great recipe. Reply

    • Natashas Kitchen
      July 13, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Karen! Reply

  • Teri
    July 11, 2019

    Made this for dinner last evening my picky husband loved it. A winner for sure Reply

    • Natashas Kitchen
      July 11, 2019

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

  • Ziegmont
    July 10, 2019

    What a fantastic salad, love it. I’ve changed my tossing style lately. Instead of ‘tossing’, now I put the ingredients into my large cake box, put on the lid and just turn it over until well mixed. Reply

    • Natashas Kitchen
      July 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • shawnna Griffin
    July 10, 2019

    hey girl- this looks so yummy! love the video! Reply

    • Natashas Kitchen
      July 10, 2019

      Thank you for watching! I’m so happy you enjoyed that! Reply

  • Sherri Griffin
    July 9, 2019

    My sister told me about this recipe. So happy she did!! This was a last minute dinner idea so I didn’t have time to use bacon. I used fresh spinach and a lime, no 🍋 lemon –

    Usually I add honey 🍯 mustard dressing but no NEED. I’ll NEVER use honey mustard.

    This salad was fresh and VERY light.

    Can’t wait to make it again 😋 Reply

    • Natashas Kitchen
      July 9, 2019

      That’s so great! It sounds like you have a new favorite Sherri! Reply

  • Jennie
    July 6, 2019

    This is a fantastic dish! I had corn on the cob left over from the previous night. I used a rotisserie chicken. Cooked the bacon up earlier in the afternoon. Prep time with all that given was about 20 mins. This is great as a stand alone dish, side dish, or you can throw it into a wrap for a portable wrap sammie. Will be making again for sure! Reply

    • Natashas Kitchen
      July 6, 2019

      Thank you so much for sharing that with me. I’m so happy you enjoyed that. Reply

  • Aden
    July 4, 2019

    This was great, but 30 minutes is disingenuous. Took me 90 mins with cleanup included.

    You gotta peel and mash the avocados, debone the chicken and run it through a food processor, wash, cook and chop the bacon, etc., etc.

    This takes a LONG time and creates an exceptional mess to deal with.

    So, it’s really good, but please be more honest about the time commitments. Reply

    • Natashas Kitchen
      July 4, 2019

      Thank you so much for sharing that with me Aden! Reply

    • Cece Peterson
      July 7, 2019

      Aden, I think you can make this simpler for yourself.

      1. Don’t mash the avocado. Find a good youtube video on how to cube an avocado.

      2. Just pull the chicken off the bone and chop it coarsely. No need for a food processor.

      3. Wash bacon? No. Just fry it and coarsely chop it.

      The entire prep took me about 25 minutes. It can be done! Give it another try. Reply

  • Cece Peterson
    June 29, 2019

    Oh, this is fabulous! The only thing I changed was to add some halved cherry tomatoes, simply because I had them and I love tomatoes. My husband and I agree, this recipe is a keeper! It’s a perfect cool meal on a hot summer night. Thank you! Reply

    • Natashas Kitchen
      June 29, 2019

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

  • Denise
    June 29, 2019

    How much is a serving? 1 cup? 1/2 cup? Etc. Thnx! Love this recipe and trying to calculate weight watcher points! Reply

    • Natasha
      June 29, 2019

      Hi Denise, I didn’t measure it that way but I would say each serving is about 1 cup – maybe 1 1/4 cups. Reply

  • Suzy
    June 19, 2019

    I made this tonight, after looking at the recipe for months, and it IS delicious!! Taking some to work tomorrow for my friend! Btw, I added some shallots to mine, I love onions! Reply

    • Natashas Kitchen
      June 20, 2019

      Hi Suzy! Thank you so much for sharing that with me! I’m so happy you enjoyed that! Reply

  • Elaine
    June 4, 2019

    OMG! this is SO delicious. I finished making this 5 minutes ago and My mom and I are eating it as I type. It is soooo good! The bacon really works and using Rotisserie Chicken was the Best choice. Reply

    • Natashas Kitchen
      June 4, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Elaine! Reply

    • Susan Sayler
      June 7, 2019

      I made this for supper tonight & my husband & I loved it! I will be adding this to our meals as long as we can get avocados at a decent price! Reply

      • Natashas Kitchen
        June 7, 2019

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

  • Crystal
    June 4, 2019

    What would be a good substitute for the lemon dressing? Reply

    • Natasha
      June 4, 2019

      Hi Crystal, we always make it with the dressing in the recipe but I suppose you could use your favorite Italian dressing. Reply

  • May 25, 2019

    Absolutely delicious!!!! Reply

    • Natashas Kitchen
      May 25, 2019

      I’m so happy you enjoyed that, Wendy! Reply

  • Lindsay
    May 21, 2019

    I make chicken salad a lot, always with mayo, so I was sceptical if I would like this. But OMG! It is delicious! Its so flavorful. If you haven’t made this yet, make it now! It’s my new favorite. Reply

    • Natashas Kitchen
      May 21, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Lindsay! Reply

  • Christine
    May 13, 2019

    Hi Natasha!
    Will it make a difference (taste wise) if I skip the bacon bits? I’d like to serve this at my party but a lot of them don’t eat pork.

    Thanks! Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Christine, we love the bacon in it but several of our readers have omitted that and enjoyed it. Reply

    • Chris
      May 19, 2019

      You could always use turkey bacon. Reply

    • Cecelia Peterson
      June 29, 2019

      You could always serve the bacon bits on the side. Reply

  • Linda Lumpkin
    April 30, 2019

    I love this receipe, I’ve made it several times. I’m trying to track my food can you tell what a serving size is? The nutrition facts tell you the calories, fat, fiber, protein of a serving but I couldn’t find what a serving was. I’ve been assuming 1 cup. Thanks, Linda Reply

    • Natashas Kitchen
      April 30, 2019

      Hi Linda, I wish I had measured it that way. This recipe makes 6 as a side dish. The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps! Reply

  • Jane Stattersfield
    April 30, 2019

    Mad the avocado salad two or three time now and the family love it. Jane from the UK Reply

    • Natashas Kitchen
      April 30, 2019

      That’s so awesome Jane! Sounds like you have a new favorite! Reply

  • Bee
    April 23, 2019

    A great twist on the usual egg salad, this recipe has so much vibrant flavor! Reply

    • Natashas Kitchen
      April 24, 2019

      I’m so happy you enjoyed that, Bee! Thank you for the awesome review! Reply

  • Cheryl
    April 22, 2019

    I had found a similar recipe last summer and my 13yr old daughter LOVED it, She asked me to make this for her for dinner tonight and I couldn’t find other recipe and came upon this one. DELICIOUS, the only difference I think was the egg being added and wow it added another level of taste. This recipe has been saved and will be a family favorite. Reply

    • Natashas Kitchen
      April 22, 2019

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

  • Olivia Yang
    April 21, 2019

    I made this for today’s Easter and everyone loved it! So thank you for sharing this wonderful recipe with us!!!! Reply

    • Natashas Kitchen
      April 21, 2019

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

  • Kitty Koniali
    April 19, 2019

    Excellent salad-thank you! I could not believe that a simple lemon and olive oil dressing would be enough to give this salad flavour, but it did! Reply

    • Natashas Kitchen
      April 19, 2019

      Hi Kitty! That’s just awesome!! Thank you for sharing your wonderful review Reply

  • Patricia Stumpers
    April 18, 2019

    Just made this salad for dinner loved it. My Hubby even liked it said it was different. Reply

    • Natashas Kitchen
      April 18, 2019

      Thank you so much for sharing that with me. Reply

  • Rachelle Parsley
    April 10, 2019

    What is the portion amount/ size? Reply

    • Natashas Kitchen
      April 10, 2019

      Hi Rachelle, the serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps! Reply

  • Linda Fisk
    April 9, 2019

    I’m on the keto diet. Can I make this without the corn? Reply

    • Natashas Kitchen
      April 9, 2019

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

  • christine
    April 8, 2019

    looks so yummy! but I am thinking of what would be a good alternative for chicken since I don’t eat meat… has any one tried it with firm tofu or chick peas? any idea for what plant based protein would be a good substitute for the chicken?

    also, I am thinking about substituting the dill with cilantro. it might make the flavor profile very different. Reply

    • Natashas Kitchen
      April 8, 2019

      Hi Christine! We have a vegetarian version of this recipe here with a few changes. I hope you like that. Reply

      • christine
        April 8, 2019

        Thank you so much! I also found the Cowboy Dip! Can’t wait to make it for the next pot luck. Thanks for all that you do! your recipes are accessible and tasty for someone like me who is not experienced and skilled in cooking 🙂 Reply

        • Natashas Kitchen
          April 8, 2019

          You’re so welcome! Reply

  • Irene
    March 31, 2019

    Love your recipes Natasha, just had a Chicken Avo salad was Devine thank you both. Reply

    • Natashas Kitchen
      March 31, 2019

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

  • Darlene
    March 27, 2019

    I made this recipe… it is DELICIOUS!!! Reply

    • Natashas Kitchen
      March 27, 2019

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

  • Sherry
    March 20, 2019

    Absolutely amazing! Quick and easy. Thank you for all of your wonderful recipes. Reply

    • Natashas Kitchen
      March 20, 2019

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

  • Eva
    March 17, 2019

    Had this for dinner tonight. Omitted the dill as I didn’t have it. Both my husband and I enjoyed it very much. Delicious!. Definitely a do over! Reply

    • Natashas Kitchen
      March 17, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Stephanie
    March 16, 2019

    Easy to make and very yummy! Reply

    • Natashas Kitchen
      March 16, 2019

      I’m so glad you enjoyed it! Reply

    • Julia
      May 10, 2019

      Hi, I was only able to find sweet corn on the cob. Do you think sweet corn would work fine in this salad? Reply

      • Natashas Kitchen
        May 10, 2019

        Hi Julia! That should work! Reply

  • victoria
    March 7, 2019

    Hi
    Natasha was wondering i have seen you on TV doing your cooking and recipes and love them all, was wondering if you have a book out on your recipes you have such good menu’s and easy to make meals this is my kind of thing nice and easy not all day in kitchen Reply

    • Natashas Kitchen
      March 7, 2019

      Hi Victoria! I’m so happy you are enjoying our recipes! We do not have a book out yet! But stay tuned! Reply

  • Cerise
    March 6, 2019

    Our family loves this recipe so much! If I served it as an entree salad for dinner what would you suggest serving it with? Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Cerise, we love it with nicely toasted bread. Serve as a main course salad, in sandwiches or pita pockets, or as a filling for lettuce wraps. Reply

  • Maria
    March 6, 2019

    Made this just now for lunch. It was soooooo good!! I added red onions to the mix and when I was done preparing it I let it stand for about 20 minutes. It really brought the flavors out!! I then topped it of with some sunflower seeds for garnish. Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Maria! That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Elissa Kis
    February 28, 2019

    I’m eleven years old and I absolutely
    LOVE making food and desserts! I made this wonderful salad for my family and they all loved it!! Very satisfying and the lemon dressing was terrific! Thanks sooo much for this recipe!!!! Reply

    • Natashas Kitchen
      February 28, 2019

      I’m happy you enjoyed that, Elissa!! 🙂 Reply

  • Elissa Kis
    February 28, 2019

    I’m eleven years old and I absolutely LOVE making food and desserts.I made this wonderful salad for my family and they all loved it! Very satisfying and the lemon dressing was terrific!!!! Thanks for this amazing salad recipe Mrs. Natasha!!!! Reply

    • Natashas Kitchen
      February 28, 2019

      You’re so welcome, Elissa! I love your passion for cooking & baking! I hope you get to try more of our recipes soon! Reply

  • Haley
    February 21, 2019

    This is my kind of salad. Reply

    • Natashas Kitchen
      February 21, 2019

      I’m so happy you enjoyed that, Haley! Reply

  • Sabrina Trobak
    February 19, 2019

    I love this salad. Made it again tonight but substituted salmon for chicken! Delicious!! Thanks for the recipe! Reply

    • Natashas Kitchen
      February 19, 2019

      You’re so welcome, Sabrina! I’m so happy you enjoyed that Avocado Chicken Salad! Reply

  • Haley
    February 13, 2019

    I love the fact that you added bacon and egg to the salad. Reply

    • Natashas Kitchen
      February 13, 2019

      So do I!! I’m so happy you enjoyed this recipe! Reply

  • Pam Rademaker
    February 12, 2019

    I love this salad, it is delicious and so easy! Has anyone made it the day before? I’m curious if the avocados turn colors even if there is the lemon dressing on it. Reply

    • Natashas Kitchen
      February 12, 2019

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

  • Erica Atisso
    February 10, 2019

    My whole family loved this! Reply

    • Natashas Kitchen
      February 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Christine
    February 10, 2019

    Is the calorie count for the whole recipe? And if not what is a serving size!!?! Reply

    • Natashas Kitchen
      February 11, 2019

      Hi Christine! That count is per serving. This salad makes 6 servings. 🙂 Reply

  • Jillian
    January 31, 2019

    Amazing recipe!! We loved it and will be making again! Reply

    • Natashas Kitchen
      January 31, 2019

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

  • Jillian
    January 31, 2019

    This salad was amazing!! Thanks for sharing. I’ll be adding this to my regular rotation!! Reply

    • Natashas Kitchen
      January 31, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Sara
    January 29, 2019

    Excellent!! I mean prepped this for my luches this week. Reply

    • Natashas Kitchen
      January 29, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Carol Pietila
    January 27, 2019

    Made a half batch of this today as I was alone. Delicious. I did not do the optional hard boiled eggs but did add a bit of black beans as I had a little bit in the freezer. Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Tiffany
    January 25, 2019

    this sounds amazing! Can’t wait to make, but I’m not a huge fan of lemon, have any suggestions on replacing the lemon with something? Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Tiffany, We love it with lemon, here is what one of our readers wrote “I didn’t have any lemons (I thought I did but noooo…) so I used a balsamic dressing and served it over Romaine, and it was really good with that too. Husbandface wants the leftovers for lunch tomorrow.” Reply

  • Gayle
    January 22, 2019

    Hello from Phoenix just had your chicken avocado salad we added red onion and served it in warm pitas! 😍 Thank you Reply

    • Natashas Kitchen
      January 22, 2019

      You’re so welcome, Gayle! Serving in a pita sounds heavenly! Reply

  • Helen
    January 18, 2019

    Do you just buy a whole rotisserie chicken or is it possible to buy just the rotisserie chicken breast anywhere? I wonder if there’s organic rotisserie chicken.

    Thanks Reply

    • Natashas Kitchen
      January 18, 2019

      Hi Helen, we sure did! Costco does sell rotisserie chicken breast cooked and package from what I’ve seen locally. Reply

  • Snezhana
    January 17, 2019

    Ah, this salad is so good! Its been on our menu weekly! Thanks for sharing Natasha 🙂 Reply

    • Natashas Kitchen
      January 17, 2019

      That’s so great! Thank you for sharing your great review! Reply

  • Kat
    January 16, 2019

    Hi Natasha!

    If I don’t have fresh corn can I use canned or frozen? I love corn so I don’t want to not put it in lol. Reply

    • Natashas Kitchen
      January 16, 2019

      Hi Kat, canned corn will work just fine 😀 Reply

  • January 14, 2019

    Looks delicious, I cant eat corn. Any other ideas to replace the corn. Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Linda, 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

  • Margie
    January 14, 2019

    What kind of dressing could I use in place of the one in recipe I do not like dressings made of oils Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Margie, anything light would work. Some of our readers added mayo to their dressing to make it more creamy. If you experiment, let me know how you liked the recipe Reply

  • Jonnie Vargas
    January 13, 2019

    Just made avocado chicken salad. It is delicious and exactly what I needed to add to my diet. Thank you!!! Reply

    • Natashas Kitchen
      January 14, 2019

      You’re so welcome, Jonnie!! Reply

  • Gretchen Hesse
    January 12, 2019

    I’m trying to follow a reduced carb diet and this recipe is perfect. (Delish too!). Really love your recipes Natasha. Keep ‘em coming. Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great! Thank you for that amazing review!! Reply

  • Josie
    January 12, 2019

    Very yummy will definitely make this again Reply

    • Natashas Kitchen
      January 12, 2019

      That’s so great! Reply

  • Robin gill
    January 10, 2019

    What is serving size for 324 calories for avacado chicken salad? Reply

    • Natashas Kitchen
      January 10, 2019

      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

  • Gail Rodecker
    January 8, 2019

    This is a fantastic chicken salad!!
    Everyone loved it. I added 3 T of honey to soften the bite of lemon juice. Reply

    • Natashas Kitchen
      January 8, 2019

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

    • sandra j fruechting
      January 28, 2019

      Great idea! Reply

  • Kris
    January 7, 2019

    The picture shows hard boiled eggs but your video doesn’t Reply

    • Natashas Kitchen
      January 7, 2019

      Hi Kris, 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

  • Deeps
    January 5, 2019

    If I don’t use the bacon but adding 1 egg , what will be the total nutritional info .also what will be the serving size. I am on a 1000 calorie diet Reply

    • Natasha
      January 7, 2019

      Hi Deeps, we are not able to make those calculations without completely changing the nutrition label for the recipe. You might try plugging the list of desired ingredients into one of the free nutrition analyzers online. I hope you love the salad! Reply

  • Alina
    January 5, 2019

    Hi Natasha!

    First I wanted to say thank you 🙏 for all of your awesome recipes, and your style of organization and presentation of your recipes is just on point 👌!! I love it!
    I want to try this recipe with Costco canned chicken breast, have you tried it or think it will work? I don’t want all the chicken pieces to fall apart and make the salad look more like a spread if ya know what I mean. But am excited to try this salad. Also do you think thyou frozen corn from Trader Joe’s would work? Thank you! Reply

    • Natashas Kitchen
      January 5, 2019

      Hi Alina, That should work fine with the canned meat, make sure to drain it really really well. I haven’t tried that with frozen corn, if you experiment please let me know how you like that. Reply

  • Kelly
    January 3, 2019

    This was so yummy! Perfect for lunch or dinner! Reply

    • Natashas Kitchen
      January 3, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Penny
    December 28, 2018

    This well delish but next time I will substitute the bacon with pepperoni as the bacon softened too much. Reply

    • Natashas Kitchen
      December 28, 2018

      I’m so happy you enjoyed that. Reply

      • Penny
        December 28, 2018

        The combo is wonderful! Thank you so much. Reply

  • Julie
    December 26, 2018

    We absolutely love this salad and make it regularly. The dressing is sensational! Thank you Natasha! Reply

    • Natashas Kitchen
      December 26, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Samantha Hazelwood
    December 10, 2018

    Made this tonight for supper with rotisserie chicken and it was absolutely delicious!! Thanks for the wonderful healthy recipe! Reply

    • Natashas Kitchen
      December 10, 2018

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

  • Jennifer
    December 7, 2018

    This is simply amazing! Probably our favorite recipe I’ve ever found for anything! I’ve made it probably 20 times in recent months! I do cook up my own chicken breasts, but I use Hormel real bacon pieces to simplify prep a bit. I’ve never used fresh dill, but 2 tsp dried dill works well. We always add the egg as well…super filling and healthy! Reply

    • Natashas Kitchen
      December 7, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Gay Davis
    December 6, 2018

    Me and my husband made this together. It was amazing!!!! Reply

    • Natashas Kitchen
      December 6, 2018

      I’m so happy to hear you both enjoyed that! Thank you for the great review!! Reply

  • Mindy
    October 30, 2018

    This salad was SOOOO good!! Thanks for a great recipe. I bought a rotisserie chicken at the grocery. Super quick and easy (and HEALTHY!) dinner. Reply

    • Natashas Kitchen
      October 30, 2018

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

  • Freyja
    October 28, 2018

    Hi there! I made this tonight. I used the InstantPot to do the chicken and it turned out so tender. I didn’t have any lemons (I thought I did but noooo…) so I used a balsamic dressing and served it over Romaine, and it was really good with that too. Husbandface wants the leftovers for lunch tomorrow. Reply

    • Natashas Kitchen
      October 28, 2018

      I’m so happy that worked out! Thank you for sharing this and your wonderful review with us! Reply

  • Denise
    October 23, 2018

    I made this for dinner tonight and it was absolutely delicious. My son liked it a lot also, we tried it with ranch dressing and some with a lemon vinaigrette. I liked both and my son liked it with ranch. I’ll definitely be making this again. I used rotisserie chicken. Reply

    • Natashas Kitchen
      October 23, 2018

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

  • 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

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

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