This Avocado Chicken Salad Recipe has so much flavor and the perfect texture! We swap mayonnaise for fresh avocado, so it’s creamy but light and satisfying. I know, I know classic chicken salad recipes usually have mayo, but you will never miss it!
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Helpful Reader Review
“This salad is always on rotation, my son asks for it and he loves the leftovers for lunch the next day. It really is hearty and yummy!“ – Eva ★★★★★
Easy Avocado Chicken Salad Recipe
This avocado chicken salad recipe is a winner, and it is well-loved by adults and children. Since I first posted the video, it went viral with over 50 million views, making it one of the most popular recipes on my blog. Funny enough, this recipe came about from a craving I had driving home from my night shift back when I worked as a Registered Nurse!
It’s quite a bit different than our classic Chicken Salad, but everything about this is good, from the tender bites of chicken, creamy avocado, sweet corn, and crunchy bacon. Plus, you’ll want that fresh lemon dressing on all of your salads.
My son is particularly smitten with this chicken avocado salad and requests it for his birthday. It was in his top 3 requests, so you can imagine I made it for his birthday and as often as I can throughout the year. By the way, his other two were this Shrimp Dip and Caesar Salad. I love this kid.
Avocado Chicken Salad Video
You’ll love my lighter chicken salad with avocado. It’s just as creamy, flavorful, and filling as using mayo, but this is a dish you’ll feel great about eating often! 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 work and school lunch ideas, and I hope you love this one!
Ingredients for Avocado Chicken Salad
This Avocado Chicken Salad has such simple ingredients, and you may already have everything you need to make it (I just love it when that happens)!
- Chicken – shredded or cubed. I use rotisserie or Roast Chicken to make prep easier, but you can also use well-drained canned chicken or Bake Chicken Breasts before shredding or cutting them into bite-sized pieces.
- Avocados – I use two avocados. You’ll want nearly ripe or perfectly ripe avocado for this salad.
- Corn – You’ll need 1 cup, or 1 ear of corn. You can rinse canned corn, cook frozen corn, use Grilled Corn or Boiled Corn. You can also microwave unshucked corn for 3-4 minutes. If you want to keep this salad Paleo, just omit the corn.
- Bacon – I prefer lean cuts of bacon (see how to cook bacon without a mess). If you’re looking to cut fat, I use turkey bacon instead.
- Herbs – Dill and Chives – If you prefer you can swap the dill with cilantro or the chives for green onions
- Dressing ingredients – lemon juice, olive oil, salt, and pepper
- Hard-boiled eggs – Optional, but these add great protein to the salad. Peel, cut, or quarter, and then add to the salad ingredients.
Substitutions/ Variations
We love this just as it is, but you can use these easy substitutions to make it your own.
- Protein – omit the chicken or swap with hard-boiled eggs, leftover shrimp, or chickpeas
- Veggies – swap the corn or add other seasonal veggies like tomatoes, cucumbers, or red peppers
- Pasta – Try mixing in a cup of bowtie pasta or any small-shaped pasta.
- Add heat – chop jalapeno or add a shake of red pepper flakes to the dressing.
Helpful Reader Review
“Stellar recipe!! Used turkey bacon for the first time ever and could NOT tell a difference, thanks for the tip! Also used a cup of frozen corn and just heated It up in pan until it got a little char to it. D-E-L-I-S-H😋” – Sam ★★★★★
How to Make Avocado Chicken Salad
- Dice or shred two chicken breasts or 2 cups of rotisserie chicken into a mixing bowl.
- Peel and dice avocado into bite-sized pieces. Careful! I’ve met too many people with avocado-cutting injuries. Add the pieces to the bowl.
- Add the corn, onion, bacon, and dill to the bowl.
- Mix the dressing ingredients in a small bowl and then pour over the salad ingredients. Toss to combine. Add the hard-boiled egg if using, but don’t stir too vigorously after adding them.
How to Serve Avocado 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 alongside crusty Sourdough Bread
- In Croissants, Pita Bread, Hamburger Buns, Tortillas, or Sourdough Dinner Rolls
- Or scooped up with Pita Chips or Sourdough Crackers
- In lettuce cups for chicken salad lettuce wraps
Make-Ahead and Storage Tips
This is a great salad to Make-Ahead because it tastes even better once the flavors meld the next day.
- Make-Ahead: If you know you won’t be serving it immediately, wait to cut and add the avocado until right before serving. Mix the salad and cover. Refrigerate overnight or until ready to serve.
- To Refrigerate: Cover leftovers with plastic wrap directly over the surface of the salad. This will help to slow the browning of the avocados. Refrigerate for up to 3-4 days.
This Avocado Chicken Salad recipe is one of my (and my son’s) very favorite salad recipes; seriously tasty and easy, hearty but feel-good food at the same time. It’s a win-win-win! Try this easy chicken salad today.
Avocado Chicken Salad
Ingredients
Avocado Chicken Salad Ingredients:
- 2 large cooked chicken breasts, shredded or chopped
- 2 large avocados
- 1 cup corn, from 1 cooked cob
- 6 oz lean bacon, cooked and chopped
- 1/4 cup Chives , (or green onion), chopped
- 2 Tbsp Dill, chopped, or to taste
- 2 hard-boiled eggs, Optional, halved or quartered
Lemon Dressing:
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Instructions
- Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in chopped green onion, chopped bacon, and fresh Dill.
- Make the dressing – add the ingredients in a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.
Notes
**For a healthier salad, you can use uncured turkey bacon which tastes amazing but has less fat. Make-ahead – Mix all the ingredients except the avocado and hard-boiled egg. Cover and refrigerate until ready to serve. Add the avocado and egg just before serving. Storage – To store leftovers, cover the dish with plastic wrap, ensuring the wrap is touching to top of the salad to slow the browning of the avocado pieces. Store in the fridge for 3-4 days.
Nutrition Per Serving
Filed Under
More Easy Salad Recipes
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- Maroulosalata – Greek Lettuce Salad
- Cucumber Tomato Avocado Salad
- Taco Salad
- Classic Tuna Salad
- Caesar Salad
- Creamy Cucumber Salad
OMG, the best salad I’ve ever made. I used rotisserie chicken which made it so easy and quick. I used the eggs as well, perfect! AND the whole family loved it too! Thank you!!
You’re welcome Gill! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review!
This was a great recipe the only thing I did different was to use avocado oil. Flavors are spot on.
I’m glad you love the recipe Robi! Thanks for sharing!
Sooo good!! I’ve had this recipe saved for a while & finally got a chance & all the ingredients to throw it together. It is a definite keeper!! Thanks for sharing!
You’re welcome! I’m glad you love the recipe. Thanks for sharing!!
Hey!
All your recipes are very good but I would love to know the amount of kilocalories, thanks
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Riina!
This was one of the best salads I have made in quite a long while. I printed the recipe to take along when I visit my friend in Florida. She will love it!!
I’m glad to hear how much you like the recipe. Thanks for sharing and spreading the love Emilie!
is the chicken boiled?
Hi Germaine, I used a pre-cooked rotisserie chicken from Costco, but you can use a boiled chicken or sauteed chicken. The chicken can be cooked a variety of ways and it will still work well.
Yummy! First recipe I tried and love it. Thank you.
I’m happy to hear that Eleni! Thanks for sharing!
I am on a low carb/ keto diet. How many carbs per serving. It looks wonderful. Afraid the corn would make it to high in carbs.
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sandra!
Corn isn’t keto compliant but for low-card I bet you could decrease the amount of corn….
your recipes look so good,can’t wait to try them, starting with the chicken salad, Thank you for sharing.
My pleasure Marcy! I hope you love the salad, please let me know what you think of the recipe!
This is a new lunch favorite and fast dinner option for me! It is so delicious. I do modify a bit as I don’t add in the corn or the dill, and add in a squirt of mayo and mustard when mixing everything in. With these edits the meal is quickly paleo or whole30, too!
I’m glad to hear how much you enjoy the recipe Marisa! Thanks for sharing!
I need you in my kitchen lol your food recipes looks amazing going to try these recipes thank you 😁
You’re welcome Tasia! Please let me know what you think of the recipe. Thanks for following!
I just made this, but left out the corn, because I’m keto. It was very good, even though I’m not an avacodo fan.
I’m happy to hear that Gina! Thanks for sharing! 🙂
I made this yesterday. Light but feels like comfort food. GREAT salad. Thanks for this recipe!!
You’re welcome! I’m glad you love the recipe. Thanks for sharing!
Hello! If I use rotisserie chicken, would it be about 1 cup or more than that amount?
Hi Arika, 2 large chicken breasts will give you closer to 3 cups of chicken. It’s ok even up to 4 cups without needing more dressing 🙂
Had my neighbors over for dinner tonight! They sure loved it. First time made it will make this again.
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your great review Lisa!
Does it costs money to be on this blog?
Hi Lynda, it is absolutely free for readers to search, print, share and try our recipes :). Welcome to our blog!
I made this tonight for dinner and it is DELISH!
Do you know the calorie count for this recipe?
Nevermind I read your reply to another post similar to my question
Great! I’m glad you found it 🙂
I made this for lunch amazing ! How do I keep the left overs fresh?
Hi Elaine, I’m so glad you loved it! Under the ingredients photo, see the section called “Tips for Storing Leftovers”
Made this tonight and it’s absolutely amazing, thank you so much!
You’re welcome Shannon! I’m glad you love the recipe. Thanks for sharing!
Hi, can anyone tell me the macros for this for the serving size?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Audra!